Epicure - - AT HOME WITH -

Serves 6 to 8

Prep time 20 min­utes


6 eggs

200g firm tofu, cut into 2cm cubes

½ tsp salt

½ tsp ground pepper oil for deep-fry­ing

peanut sauce

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

peanut sauce

•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.

to serve

•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.

Tahu Telur Co­conut Kon­nyaku Sago Pud­ding

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.