This week is a rather eventful week. Indeed, we are celebrating my birthday on Monday.
It is also Passover, which begins Monday for 8 days of festivities but also and especially culinary deprivation!
Another first also for 196 flavors: we are participating in a contest whose theme is “Street Food from around the World”. Suffice to say that this contest is tailor-made for us! It is our friend Margaret alias Piroulie who has kindly informed us of the contest. For more information on the contest, check out recette.de site. Our recipe can be found under Indonesia.
Almost a year ago, we randomly went to an Indonesian restaurant called Ramayani, not far from our house in Westwood. This family restaurant left very good memories. I also did some shopping over there as the restaurant was in the middle of a supermarket that sells many Indonesian and Asian products. But what I remember the most is this appetizer which was as good as greasy (yes, street food is oftentimes greasy).
Tahu telor (or tahu telur) was presented as a high “tower” of crispiness with a spicy and creamy sauce. As soon as I had got home, I hurried to find recipes to learn a little more about this dish.
It turns out that this dish is nothing more than an elaborate tofu omelette. The tofu that is used for this appetizer is silken tofu for its soft and creamy texture. It is different from the one I used for dolsot bibimbap that is extra firm tofu, more suitable for this kind of dish where the tofu is fried and must remain firm and in one piece after frying.
Lately, I have been traveling a lot for work. I therefore decided to prepare my tahu telor 10 days ago. That day, I cooked for our maid Cecilia and me as my wife, in the middle of a diet, did not want to taste this delicious combination of fat and cholesterol!
That’s okay, Cecilia and I loved this appetizer. And we’re still alive… although a little closer to a heart attack. I am slightly exaggerating… Tahu telor is not fatter than any other street food!
Some tahu telor recipes feature small and flat omelettes. I do not think this is the traditional version that comes vertically. The question remains: how to fry an omelette so that the result is not flat? Throughout my research, I found a trick that I absolutely loved. Buy a can of condensed milk. Open the can and pour the content into a container (I used the condensed milk on fresh strawberries the next day as I’m not used to wasting anything!) Wash the can and peel off the label. Then open the other side of the tin so as to obtain a circle or ring of metal. This circle will be plunged into the frying oil and used to give some height to the tahu telor.
The end result was more than perfect. I improvised a sauce which was probably even tastier than the original from the restaurant. Definitely a recipe to try again … once I lose a few extra pounds.
- 1 lb tofu
- 5 eggs
- 3 tablespoons cornstarch
- 1 pinch salt
- Vegetable oil (to deep fry)
- 1 carrot , julienned
- 1 cucumber , peeled and julienned
- Bean sprouts
- 20 peanuts , crushed
- 3 tablespoons chili-garlic oil (or Sriracha)
- 2 tablespoons sweet soy sauce (or reduced soy sauce with sugar)
- 1 tablespoon peanut butter
Cut tofu into 1-inch cubes.
Beat the eggs and add the cornstarch. Stir until there are no more lumps.
Add the tofu and stir. Salt.
Meanwhile, heat oil over medium-high heat.
Immerse the circle of metal (can open at both ends).
When the oil is hot enough, dip in some of the egg and tofu mixture in the circle with a spoon until it almost reaches the top of the circle. If the mixture overflows a little, reincorporate the extra bits in the circle.
Cook the mixture for 8 to 10 minutes. Make sure the omelette is cooked through so that it can easily be removed from the edges of the can and it is dense enough to stand on its own.
Remove the can and place on a slotted spoon over the pan to get rid of some of the oil.
Place on a plate and run a knife around to loosen tahu telor from the edges of the can.
Mix the sauce ingredients and stir to incorporate peanut butter.
Pour the sauce around the omelette.
Arrange bean sprouts, cucumbers and carrots on or around the omelette.
Sprinkle crushed peanuts.