2 rolls (150g each) Japanese egg tofu, cut into 1.5cm cubes
salt to taste
1/2 cup kicap manis
3-4 cloves garlic
3-5 bird's eye chillies
thinly shredded carrot
thinly shredded cucumber
2 tablespoons roasted peanuts,coarsely ground
1 tablespoon fried shallot crisps
To prepare tauhu telur: Combine eggs and corn flour in a bowl, whisk well and add tofu cubes. Heat a wok over high heat; place a 10cm diameter ring mould (height of 5cm) in the centre. Add enough oil to cover the mould. Once the oil is very hot, ladle the egg-and-tofu mixture into the mould to reach three-quarter way up. Lower heat. The mixture may overflow as it cooks push the spillage back into the mould with the ladle, pressing lightly on top to compact it. When the mixture has set, remove the mould and continue to cook the tauhu telur over medium heat, until golden brown and crispy. Remove and drain on paper towels.
To prepare sauce: Blend the sauce ingredients and bring to boil over low heat. Cool before using.
To serve: Arrange tauhu telur on a plate, top with shredded cucumber and carrot, and garnish with the ground peanuts; drizzle the sauce over. Debbie Teoh