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Tahu Telur Singapore Resepi – Learn how to make this delicious Indonesian-style tahu tellu with crispy edges served with a delicious peanut dressing. You will love the texture of this dish.

Tofu and tempeh are popular ingredients in Indonesia. It’s cheap and fills a hole! Tahu Telor / Tofu Omelettes was one of the dishes we often ordered when we went out to eat at an Indonesian restaurant. Originating in Java, tahu telur is such a humble food, but one that you will truly enjoy. It’s meat-free but will fill you up because it’s full of protein. This is one of my favorite Indonesian food. The dressing is what makes it so delicious! I can rock this outfit over almost anything.

Tahu Telur Singapore Resepi

3. If using roasted peanuts. Finely chop them in a food processor. I used creamy peanut butter. Thick peanut butter also works very well. Preheat a medium saucepan. Add the oil and sauté the shallots and garlic for about 1 minute

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4. Add tamarind paste, peanuts (or peanut butter), water, sambal oelek, kecap mani. Bring to a boil

5. If it is too thick, you can add a little more water to make it a thick but drinkable consistency. Taste and add salt and/or cap man as needed

6. To deep fry the tahu tellur: Heat about 1/2 inch of oil in a non-stick pan over medium heat. Pour in about a heaping spoonful of the tahu tellu mixture. The mixture will be red and have lots of bubbles around the edges. Fry until golden, about 2-3 minutes per side

8. Remove the absorbent paper towel from the oil. Repeat with the rest. You can get about 5-6 omelets or more depending on how much you pour in at a time

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9. Fry the tahu telluri again for extra crispy tahu telluri. Start with the first roast. This round will be quick because it’s just scraping it. Each side will take less than a minute

10. If you don’t want to deep fry the tahu tellur, you can shallow fry it. Using egg rings also helps if you have some.

Heat about 2 Tbsp oil in a large non-stick frying pan, about 10-12 inches. Place the egg rings and brush with oil. Keep warm so that the eggs do not stick to the rings. Pour the egg and tofu mixture over the top. Let it cook until the bottom is set and golden

11. Gently remove the ring with the help of a rubber spatula. Flip and cook until golden. Don’t worry if it’s not a perfect round

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1. It’s usually served family style (everyone is served), but you can also serve it individually: Plate a lettuce leaf and then half the shredded cabbage or whatever vegetables you’re using.

4. Layer the second half of shredded lettuce, cabbage, cucumber and bean sprouts (I didn’t use cucumber and beans in this post). Pour in the dressing. Garnish with roasted peanuts, crispy shallots, a drizzle of Kekap Manis and serve immediately.

I love all the different textures that go into this dish. Soft eggs with crispy edges. Crunchy texture from vegetables, peanuts, fried shallots and a creamy savory, sweet and slightly spicy sauce… how good!!!

I love it when you take a photo and tag me to show me what you did 🙂 Just tag me @ # on Instagram and I’ll be sure to stop by and take a look for real!

Tauhu Telur Ayam Cincang

The recipe was last published in December and was improved with a better recipe and some new photos on July 12, 2021.

Did you make this recipe? Please leave me a comment below and tag me @ and # on Instagram

Marvellina is a food blogger, recipe creator, photographer and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes. 04.08.2012 – Amazingly easy and versatile, Indonesian Tahu Telluri (tahu means curd and telluri means egg. It’s not easy to make tahu telluri, especially when we don’t have the right shape It has a good shape as I want it to look like in Tahu Telur Singapore.As you can see, my Tahu Telur shape goes everywhere!

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This dish originated from Java Timur, Indonesia but is very popular in Singapore. Originally, Tahu Telur was served in the shape of an omelette or like a pancake. However, in Singapore today, this dish has changed and is served differently.

When you see it in Singapore, the eggs and curd are formed into a taller shape, not a flat shape, and topped with finely grated carrot and cucumber, a generous sprinkling of peanuts, served with peanut sauce or gravy. Both sauces go really well with this dish, the combination of texture and flavor is just amazing!

This is what Singaporean style Tahu Telur looks like, taller and fitter. This is a dish that we ate when we stayed in Brunei, Tahu Telur is one of our favorite dishes that you can order from Pondok Sari Wangi, an Indonesian cuisine restaurant in Brunei.

Anyway, the recipe below has some tips on how to make your own Tahu Telluri. If you’ve never seen a tahu telur mold before, here are some pictures I put together.

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If you really can’t find this mold anywhere in the world. Try using (optional) tinned sardines (tips below) to pop your tahu tellur, but I recommend using only once, as tinned sardines can rust very quickly after opening and washing, and is not hygienic! Or do you have a better idea. Feel free to suggest.

*Into the pot and put tahu tellur form. Add cooking oil. leave it Make sure the oil covers at least 3/4 of the mold.

*The heat from the oil will cause the egg to curdle, but don’t worry.. lower the heat, take a spoon and scoop out the strained egg and pour it back into the pan. Continue pouring hot oil into the molds until the eggs are crispy. Remove the mold and fry the tofu in the oil until the sides are crispy. Once browned and crispy, remove from oil and drain.

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Ways to make a mold for Tahu Taylor. Take a large cup of condensed milk or a golden vessel, remove the top and bottom. It is best to use a form that is wide and low, as in the original recipe above. It is advisable to use a planta margarine tin (not butter) or a golden cake, because not only is the size nice, but it is not too tall, so it is easier to fry later.

When the oil is hot, put the mold first and leave it for a while to heat up the sides and pour only the tofu+egg mixture, because if the mold is hot, the mixture won’t stick to the side like that and when you pour it. Mixture, be careful as the mixture may turn over. Just scoop out the excess mixture and pour it back into the tin, while pressing down on the top a bit to wrap the tahu tellor.

Do not use high heat as it may flatten too quickly but not cook well on the inside and do not use too low a heat as it will be too greasy.

For easy estimation, if you cut the tofu into cubes and put them in a bowl, the amount of eggs should be about the same height when you put the tofu in the same bowl. Your tahu telur will come out perfect.

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This is definitely everyone’s favorite dish! Bibimbap has everything you need in one bowl, they are also easy to eat by mixing …hari ni yi nak share recipe tauhu tellur yang selalu yi masak kat rumah. Recipe Ni Mudah Sahaja. Bagi korang yang x ada idea nak masak tauhu telur macam mana, korang boleh ikut resepi ni. Bahan-bahan poon tak rum with sangat.

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