Cherry & Dennis Recipes
Indonesian Tahu Telur with Peanut Sauce
印尼花生醬豆腐煎蛋
Recipe overview
Indonesian tahu telur combines a golden tofu omelette, crisp bean sprouts and a sweet-savoury peanut sauce. Drying the tofu and using medium heat help the omelette hold together.
01
Ingredients
Main ingredients
- 400 g tofu
- 4 piece egg
- 200 g bean sprouts
Sauce
- 80 g peanuts
- 3 tbsp Indonesian sweet soy sauce (kecap manis)
- 2 clove garlic
- 1 piece Red bird’s eye chillies
- 1 piece limes
- 80 ml water
Seasoning
- 1/2 tsp salt
- 4 tbsp neutral cooking oil
02
Tools
- frying pan
- saucepan
- colander
- knife
- cutting board
- mixing bowl
- whisk
- spatula
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Toast peanuts
Toast peanuts in a dry pan six minutes until golden.
Step 2
Crush peanuts
Cool peanuts and crush to coarse crumbs.
Step 3
Make peanut sauce
Mix peanuts with sweet soy, garlic, chilli, lime juice and water.
Step 4
Blanch bean sprouts
Blanch bean sprouts in boiling water for one minute.
Step 5
Drain sprouts
Drain immediately and spread out to cool.
Step 6
Dry and cube tofu
Pat tofu dry and cut into sixteen even cubes.
Step 7
Beat eggs with salt
Beat the eggs evenly with salt.
Step 8
Combine tofu and egg
Fold tofu cubes gently through the beaten egg.
Step 9
Heat the pan
Heat a frying pan over medium heat and add oil.
Step 10
Fry first side
Pour in tofu egg, shape into a round and fry five minutes.
Step 11
Turn and cook
Turn with a wide spatula and cook four minutes until centre is set.
Step 12
Plate tahu telur
Spread sprouts on a plate, add omelette and spoon over peanut sauce.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
