Indonesian

Indonesia-Tahu Telur

Ingredients:

Sauce:
1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1/4 tsp red pepper flakes
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar

Omelettes:
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
peanut oil for frying

Methods:

• For the sauce: In a small saucepan, heat the oil and fry onion, red pepper flakes and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
• For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.
• Stir into the eggs, season with salt and pepper; add the green onions.
• Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
• Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion. Yields 4 servings.

Egg Fried Rice

Ingredients:

1/3 cup chopped green onions
1 cup frozen green peas
2 tablespoons vegetable oil
3 cups cooked long-grain rice
1 egg — slightly beaten
3 tablespoons soy sauce

Method:

Saute green onions and peas in hot oil 2 minutes. Add rice, and cook until thoroughly heated. Push rice mixture to sides of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.

Stir rice mixture into egg; add soy sauce, stirring well.