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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! 🌟