Tahu Telur with Sambal Pecel
Ingredients
| Ingredient | Quantity |
|---|---|
| Silken tofu | 1 box |
| Eggs | 2 |
| Bean sprouts | A handful |
| Scallions (green onions) | To taste |
| Celery leaves | To taste |
| Fried shallots | For garnish |
| Cucumber | 1, sliced |
| Royco seasoning | To taste |
| Sweet soy sauce | To taste |
| Instant pecel seasoning | To taste |
| Water | As needed |
| Cooking oil | For frying |
Instructions
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Prepare the Ingredients: Rinse the bean sprouts, pour hot water over them, then drain and set aside. Slice the cucumber, scallions, and celery leaves, keeping them separate for garnish.
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Fry the Tofu: Cut the silken tofu into cubes and fry them in oil until they’re half-cooked. Remove and drain on paper towels.
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Make the Omelette: In a bowl, beat the eggs with a sprinkle of Royco seasoning and chopped scallions. Pour the mixture into a heated pan and create a thin omelette. Once it’s nearly set, place the fried tofu cubes on one half and fold the omelette over to finish cooking.
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Prepare the Pecel Sauce: Mix the instant pecel seasoning with a bit of warm water until smooth, adjusting to your taste.
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Plating: Once the omelette is done, place it on a serving plate. Top with the blanched bean sprouts, cucumber slices, and drizzle with the pecel sauce. Garnish with fried shallots and celery leaves. Finish with sweet soy sauce as desired, and don’t forget to serve with krupuk (crispy crackers) on the side!
Enjoy this delightful dish that balances the textures and flavors of tofu, eggs, and spicy pecel sauce!
