Indonesian Bean Curd Omelettes
Indonesian Bean Curd Omelettes: Omelettes made with tofu (bean curd). Topped with tomato sauce.
Ingredients of Tahu Telur (Indonesian Bean Curd Omelettes)
For Sauce:
1 Tbsp peanut oil
1 small onion – finely chopped
2 cloves of garlic – finely minced
1 ripe tomato – finely chopped
2 Tbsp dark soy sauce
2 Tbsp water
1 Tbsp sugar
For Omelette:
3 square fresh bean curd (tofu)
3 large eggs – beaten
1/2 tsp salt
1/4 tsp ground black pepper
6 green onions – finely chopped
Peanut oil – for frying
How to Make Tahu Telur (Indonesian Bean Curd Omelettes)
For the Sauce:
- Heat oil in a saucepan and fry onion and garlic over low heat, stir frequently for five minutes.
- Add tomato and fry for 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 a few and keep warm on a hot plate until all the mixture is cooked.
- Serve immediately topped with the sauce
Mediterranean Omelette Recipe
About Mediterranean Omelette: A great option for a breakfast! Omelette made with the goodness of spinach, onions, olives and oregano.
Ingredients of Mediterranean Omelette
- 3 eggs
- 2 Tbsp olive oil
- 2 Tbsp white onions
- 1 Tbsp spinach, blanched with butter
- 1 Tbsp oregano
- 2 Tbsp olives
- Salt and pepper to taste
How to Make Mediterranean Omelette
- Gently whip the eggs and add salt and pepper.
- Heat oil in a pan and cook the whipped eggs.
- Take a fork and gently stir the eggs.
- Spread onions, spinach, olives and oregano on top and fold.
- Once done, fold it again and serve.