Indonesian tofo recipes
Crispy Cassava Leaf Rolls with Tofu and Egg Delight
Rolade Daun Singkong Mandi Tahu Telur
Description:
Experience the delightful fusion of tender cassava leaves with a savory tofu and egg filling in this Rolade Daun Singkong Mandi Tahu Telur. Perfectly crispy on the outside and flavorful on the inside, these rolls make for a delightful appetizer or a unique side dish.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Young cassava leaves (pucuk daun singkong) | 1 bunch |
| Firm tofu (tahu putih), crushed | 5 blocks |
| Eggs (chicken), beaten | 2 large |
| Garlic, minced | 2 cloves |
| Seasoning mix (Ladaku) | 1/2 pack |
| Salt | To taste |
| Royco seasoning | To taste |
| Cooking oil for frying | As needed |
| Bird’s eye chili (cabe rawit), for garnish | To taste |
Instructions Table
| Step | Instruction |
|---|---|
| 1 | Briefly boil the young cassava leaves until tender; for older leaves, boiling may take longer. Slice and set aside. |
| 2 | In a bowl, combine the crushed tofu with the beaten eggs, minced garlic, salt, Royco, and half a pack of Ladaku. Taste and adjust seasoning as needed. |
| 3 | Gently fold in the sliced boiled cassava leaves, ensuring the seasoning and mixture are well incorporated. |
| 4 | Shape the mixture into small portions using two spoons or by rolling them with your hands. Set aside. |
| 5 | Heat sufficient cooking oil in a frying pan over medium heat. |
| 6 | Carefully place the shaped rolls into the hot oil, frying until golden brown and crispy on all sides. |
| 7 | Remove from oil and drain on paper towels. Serve hot, garnished with bird’s eye chili. |
Nutritional Information:
(To be added based on serving size and ingredient details.)
Enjoy your Rolade Daun Singkong Mandi Tahu Telur, a wonderful addition to any meal that showcases the rich flavors of Indonesian cuisine! Happy cooking! 🌟
