Tahu Telur Surabaya (Tofu Eggs from Surabaya)

Indonesian Cuisine - Tahu Telur is a popular light meal in East Java. With appropriate serving size, it can be categorized as an appetizer that paves the way for a wide palate of flavors.

Indonesian Cuisines - Tahu Telur Surabaya

In essence, tahu telur is a tofu omelet, made from diced white tofu that are deep fried in egg batter. The omelet is served on the bed of steamed bean sprouts, sprinkled with celery slices, and coated with peanut-based sauce. Adding to the finishing touch are kecap manis (sweet soy sauce) and fried shallots. In Surabaya, some vendors add petis (fermented shrimp paste) in the sauce to give it a kick.

It is customary to serve tahu telur with pickled cucumber and colorful tapioca crackers. It can also be served as a single meal with the additon of rice cake. This dish is a comfort food easily obtained from pushcart or streetside vendors.

Asimilar version of tahu telur in Semarang is served with gimbal udang (deep-fried savory cracker made from medium-sized shrimp).

While there is no clear historical note to explain the origins of the dish, it is believed that tahu telur is a fairly new creation in East Javanese culinary repertoire beginning in the 1940's.
https://cuisinesindonesia.blogspot.com - Tahu Telur Surabaya
INGREDIENTS (serves 6-8):

• 400 gr tofu
• 440 gr 8 pieces eggs, scrambled
• 3/4 teaspoons pepper
• 3/4  teaspoons salt
• Cooking oil

PEANUT SAUCE:

•  6 gr 5-6 pcs bird's eye chillies, fried
•  40 gr 2 pcs red chiklies, fried
•  8 gr 4 cloves garlic cloves, fried
•  20 gr 2 tablespoons peanuts, fried
•  7.5 gr 1 1/2 teaspoons palm sugar. thinly sliced
•  2-3 tablespoon dark shrimp paste
•  1/2 teaspoon salt
•  2 tablespoon sweet soy sauce
•  100 cc water

GARNISH:

• 150 gr cucumber, deseeded, cut in dices by the size of 1 cm
• 200 gr bean sprouts, roots removed. Place the bean sprouts in boiling water for less than one minute, then drain them
• 16 gr 4 tablespoons fried shallots
• 20 gr 2-3 stalks celery stalks, thinly sliced

DIRECTIONS:

1. Cut tofu in dices of 1 1/2 cm. Fry it until half-cooked, remove and set aside. Divide the tofu into 6-8 servings. Mix one part of tofu with one part of the scrambled egg.
2. Heat cooking oil in wok, place one part of tofu, round-shaped. Fry until well cooked. Remove and drain. Repeat the same process to the remaining tofu. Add more cooking oil, if necessary.
3. Peanut sauce: Blend well garlic and chilies. Add the fried peanuts, continue grinding. Add the dark shrimp paste, salt, sweet soy sauce and palm sugar. Thin it out with water, mix well.
4. Prepare the egg tofu on a plate, scatter bean sprouts and cucumber on top. Pour the peanut sauce on top, sprinkle with fried shallots and celery.

Serve immediately.

Happy cooking and enjoy it.

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