Fish Bean Curd Roll Tahu Telur

A creative twist on Indonesian tahu telur featuring crispy fish bean curd rolls served over soft egg omelette and topped with rich, savory peanut sauce.

Ingredients

For the Fish Bean Curd Roll:

• 4–6 pcs Seafoodking fish bean curd rolls

• Oil for deep frying

  
  

For the Egg Base:

• 3 eggs

• 2 tbsp water

• Pinch of salt

• 1 tsp vegetable oil

  
  

For the Peanut Sauce:

• 3 tbsp peanut butter or ground roasted peanuts

• 1 tbsp sweet soy sauce

• 1 tbsp soy sauce

• 1 tsp tamarind paste or lime juice

• 1 garlic clove, minced

• 1–2 bird’s eye chilies, finely chopped (optional)

• 50–70 ml warm water (adjust consistency)

  
  

Garnish:

• Fried shallots

• Chopped scallions

• Extra sweet soy sauce (optional)

  
  

Instructions

1. Fry the Fish Bean Curd Rolls

   Heat oil over medium heat and deep fry the Seafoodking fish bean curd rolls until golden and crispy. Drain and slice into bite-sized pieces.

   
   

2. Prepare the Egg Base

   Beat eggs with water and salt until combined. Heat a non-stick pan with a little oil, then pour in the egg mixture. Cook into a thin omelette or soft egg layer, then transfer to a serving plate.

   
   

3. Make the Peanut Sauce

   In a bowl, mix peanut butter, sweet soy sauce, soy sauce, tamarind/lime juice, garlic, and chili. Gradually add warm water while stirring until smooth and pourable. Adjust seasoning to taste.

   
   

4. Assemble the Dish

   Place sliced fish bean curd rolls over the egg base. Generously drizzle peanut sauce on top. Garnish with fried shallots, chopped scallions, and extra sweet soy sauce if desired.