Serves 6 to 8
Prep time 20 minutes
200g firm tofu, cut into 2cm cubes
½ tsp salt
½ tsp ground pepper oil for deep-frying
100g peanuts, skin on 5 cloves garlic
3 red chilies
2 tsp shrimp paste
¼ tsp salt
2 tsp palm sugar
2 tsp sweet soy sauce
½ cup hot water
1 cucumber peeled, quartered lengthwise, then cut into wedges or shredded 100g bean sprouts
100g shredded carrots
3 ripe tomatoes
fried shallots Chinese celery
•Heat enough oil in a pot for deep frying. •Deep-fry peanuts until a shade darker. •Remove and drain on paper towel to absorb excess oil.
•Deep-fry garlic, red chilies and shrimp paste about 2 minutes. Remove and drain on paper towel to absorb excess oil.
•Grind deep-fried peanuts and set aside. •Grind deep-fried red chillies, shrimp paste, salt, and palm sugar together until becoming a thick paste.
•Combine the ground peanuts, chilli paste, sweet soy sauce, and hot water and mix well. omelette
•Lightly beat eggs together with salt and pepper.
•Heat a frying pan and brush with some oil (this will prevent the omelette from sticking). •Pour a third of the egg and scatter a third of tofu on top of the egg. Cook until the egg is no longer runny and easily slide off the pan. Remove the cooked omelette from the frying pan and repeat the process two more times.
•Arrange cucumber slices on a plate, then top with blanched cabbage, stack the omelettes, top with bean sprout and fried shallots, tomato cubes and torn Chinese celery. Lastly, pour the peanut sauce on top of the layered salad. Cut into wedges and serve immediately.
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