A deep fried solid block of egg and tofu, served with a bed of crunchy shredded vegetables and a spicy-sweet-soy-based sauce with peanuts.
- 2 large eggs
- 1½ tbsp cornflour
- 2 boxes soft tofu, cut into 1½cm cubes
- salt to taste
- 6 cups cooking oil
- To make Dipping Sauce:
- ½ cup kicap manis
- 4 cloves garlic
- 5 bird's eye chillies
- 1 tsp belacan powder (optional)
- For Garnishing:
- 1 carrot, thinly shredded and plunged into iced water
- 1 cucumber, thinly shredded and plunged into iced water
- 2 tablespoons peanuts
- 3 bulbs shallots, thinly sliced
- 4 tablespoons cooking oil
- 1 sprig scallion, julienned
- 1 sprig cilantro, chopped
- 1 red chilli, julienned
- Heat oil in a wok to fry peanuts. Drain and put aside when peanuts turn golden brown. In remaining oil, fry sliced shallots until crispy and light golden. Put aside as garnish.
- Heat cooking oil in a pot on high, and place a 10-centimetre diameter ring mould in the centre. An empty tin can with both ends cut open works as well. Add enough oil to cover the mould.
- Combine eggs and cornflour in a bowl, whisk well and add tofu cubes. Once the oil is very hot, ladle the egg-and-tofu mixture into the mould to reach three-quarter's way up. The mixture may overflow as it cooks, so ladle the spillage back into the mould.
- Lower the heat to medium and cook until the mixture has set, then remove the mould and continue to fry the tauhu telur until golden brown and crispy. Remove and drain excess oil on paper towels.
- Pat dry shredded cucumber and carrot and arrange into a nest on a plate. Place tauhu telur in the centre and garnish with fried peanuts, shallot crisps, and herbs.
- Blend the sauce ingredients and drizzle the sauce over tofu when serving, with extra to dip in on the side.