Tahu telor or bean curd omelettes

Yield: 4 Servings

Measure Ingredient
3 \N Squares fresh bean curd
3 \N Eggs, beaten
½ teaspoon Salt
¼ teaspoon Ground black pepper
6 \N Spring onions, finely chopped
\N \N Peanut oil for frying
1 tablespoon Oil
1 small Onion, very finely chopped
2 \N Cloves garlic, finely chopped
1 \N Firm ripe tomato, finely chopped
2 tablespoons Dark soy sauce
2 tablespoons Water
1 tablespoon Sugar


I found it in a book called 'The Complete Asian Cookbook', by Charmaine Solomon.

Chop bean curd into small pieces or mash roughly with a fork. Stir into eggs, season with the salt and pepper and add spring onions. Heat a large flat frying pan, 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 until all the mixture is cooked. Pour them over the sauce (which can be made well ahead) and serve immediately.

Sauce: In a small saucepan heat the oil and fry onion and garlic on a low heat, stirring frequently, until the oino is soft, about 5 minutes. Add tomato and fry, stirring, for 3 or 4 minutes, or until the tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to the boil. If made ahead, reheat before using.

Posted to FOODWINE Digest 12 November 96 Date: Tue, 12 Nov 1996 18:45:56 -0800 From: Frank & Penny Coster <penelope@...>

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