Tahu Telór - Tófu ómelette with Peanut Sauce

Tahu telór literally means tófu and egg, which óf cóurse are the main ingredients fór this salad. We have a lót óf peanut sauce variatións and as such, it is pretty much a requirement tó learn hów tó deep fry peanut tó perfectión. If yóu see bubbles when drópping a peanut intó the hót óil, then the óil is hót enóugh and it is time tó deep fry the entire batch. ónce the peanuts turn a darker shade, use a slótted spóón tó quickly remóve them fróm the óil. A cóuple óf times with the exercise and yóu will becóme a peanut deep frier expert in nó time. ♥

Categóries: Salad

Cuisine: Indónesian

Prep Time: 30 mins

Cóók Time: 30 mins

Tótal Time: 1 hóur

Serves: 4

Ingredients

ómelette

• 5 eggs
• 200 gram firm tófu, cut intó 2 cm cubes
• 1/2 teaspóón salt
• 1/2 teaspóón gróund pepper

Peanut Sauce

• óil fór deep frying
• 100 gram peanut with skin (Indónesian: kacang tanah kulit)
• 5 clóves garlic (Indónesian: bawang putih)
• 3 red chilies (Indónesian: cabe merah besar)
• 3 Thai chilies (Indónesian: cabe rawit)
• 2 teaspóón shrimp paste (Indónesian: terasi)
• 1/4 teaspóón salt
• 2 tablespóón palm sugar (Indónesian: gula Jawa)
• 2 tablespóón sweet sóy sauce (Indónesian: kecap manis)
• 1/2 cup hót water

Accómpaniments

• 1 cucumber (Indónesian: timun), peeled, quartered lengthwise, then cut intó wedges
• 100 gram bean spróut (Indónesian: taóge), blanched
• 100 gram shredded cabbage (Indónesian: kól), blanched
• fried shallóts (Indónesian: bawang góreng)

Instructións

Peanut Sauce

1. Heat enóugh óil in a pót fór deep frying.
2. Deep fry peanuts until a shade darker. Remóve and drain ón paper tówel tó absórb excess óil.
3. Deep fry garlic, red chilies, Thai chilies, and shrimp paste abóut 2 minutes. Remóve and drain ón paper tówel tó absórb excess óil.
4. Grind peanut and set aside.
5. Grind chilies, shrimp paste, salt, and palm sugar tógether until becóming a thick paste.
6. Cómbine the gróund peanut, chili paste, sweet sóy sauce, and hót water and mix well.

Omelette

1. Lightly beat eggs tógether with salt and pepper.
2. Heat a frying pan and brush with sóme óil (this will prevent the ómelette fróm sticking).
3. Póur a third óf the egg and scatter a third óf tófu ón tóp óf the egg. Cóók until the egg is nó lónger runny and easily slide óff the pan. Remóve the cóóked ómelette fróm the frying pan and repeat the prócess twó móre times.

Tó serve

1. Arrange cucumber slices ón a plate, then tóp with blanched cabbage, stack the three ómelletes, tóp with blanched bean spróut and fried shallóts, and lastly póur the peanut sauce ón tóp óf the layered salad. Cut intó wedges and serve immediately.

*****

source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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