Indonesian Bean Curd Omelettes

Indonesian Bean Curd Omelettes

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:

  1. Chop bean curd into small pieces or mash roughly with a fork.
  2. Stir into the eggs, season with salt and pepper; add the green onions.
  3. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round Omelettes no larger than saucer size.
  4. Make a few and keep warm on a hot plate until all the mixture is cooked.
  5. 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

  1. Gently whip the eggs and add salt and pepper.
  2. Heat oil in a pan and cook the whipped eggs.
  3. Take a fork and gently stir the eggs.
  4. Spread onions, spinach, olives and oregano on top and fold.
  5. Once done, fold it again and serve.

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