Indonesian Bean Curd Omelettes (Tahu Telur)

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Indonesian Bean Curd Omelettes (Tahu Telur)

 

Sauce:

1 tablespoon peanut oil

1 small onion, very finely chopped

2 cloves garlic, finely minced

1 firm, ripe tomato, finely chopped

2 tablespoons dark soy sauce

2 tablespoons water

1 tablespoon sugar

 

Omelettes:

3 squares fresh bean curd

3 large eggs, beaten

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 green onions, finely chopped

Peanut oil for frying

 

For the sauce: In a small saucepan, heat the oil and fry onion and garlic over

low heat, stirring frequently, until onion is softened, about 5 minutes.

Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a

pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.

For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.

Stir into the eggs, season with salt and pepper; add the green onions.

Heat a large skillet, grease the base lightly with oil and fry the egg mixture

in small round omelettes no larger than saucer size. Make several and keep warm

on a hot plate until all the mixture is cooked.

Serve immediately topped with the sauce. If desired, garnish with thin diagonal

slices of the green onion.

Makes 4 servings.

 

 

 

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