Indonesian tofo recipes

Crispy Cassava Leaf Rolls with Tofu and Egg Delight

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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! 🌟

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