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.
Indonesia-Peanut and Pineapple Curry
Ingredients:
4 ozs. shelled peanut
2 tbsps. grated coconut (dry or dehydrated)
1 small very ripe pineapple
1 tsp. walnut or vegetable oil
1 clove garlic, minced
2 tsps. curry powder (Javanese if possible)
1/2 tsp. sambal oelek (Indonesian chili paste)
1 cup coconut milk
pinch of salt
2 tsps. brown sugar
1 onion, finely chopped
Methods:
Toast the peanuts in a non-stick pan until they take on a brownish colour, grind half of them in a mortar,
set the rest aside; toast the grated coconut in the same way; set aside; cut up the pineapple, removing the peel and the core; dice the flesh; heat the oil in a wok; add the onion and cook until transparent; add the garlic, curry powder and sambal oelek; mix well; add the pineapple, coconut milk, sugar and salt;
simmer 5 minutes over medium heat; add the ground peanuts; transfer to a heated platter; garnish with the
remaining peanuts and the grated coconut.
