Tahu Telor

Tahu telor is Indonesian comfort food at its finest--simple, quick, and delicious. It's a dish I invariably order when I find it on a menu here as I consider it a reliable benchmark of the cook's hand with Indonesian food.  Too ofen it is served as a Thai omelet folded over tofu and covered with the insipid peanut butter glop that is universally served as an accompaniment to everything from any variety of sate to gado gado.  That glop is the equivalent to the "cheeze sauce" pumped from such fine dining establishments as gas station stores, football stadiums, and traveling amusement parks.  At least half the appeal of a good serving of tahu telor is the sambal kacang that tops it.  It should be savory, sweet, and have a hint of heat to it.

I make a version of tahu telor that is lighter than traditional.  I partially whip the whites to not quite soft peaks before mixing in the yolks.  Sometimes I will lightly fry the cubes of tofu before adding them to the eggs; sometimes I don't.  I actually prefer the tofu lightly fried, but this is a dish that doesn't call for fussiness.  Topped with bean sprouts and served with cucumber acar if you like (I don't), tahu telor is the basis for a perfect light meal.

Tahu Telor

Five eggs, separated

Two blocks of tofu (about 10 oz total), cut in 3/4 inch cubes

Pinch of salt

1 clove of garlic, minced

2--3 TBS oil

Whip the egg whites until you almost have soft peaks.  Beat in yolks.  Fold in tofu and season with salt.  Heat oil over medium heat in 9-inch frying pan.  Add garlic, add egg mixture before garlic browns.  Cook until eggs set.  Flip the the omelet over (make sure the whole omelet is able to slide freely in the pan before giving a little flip of the writst to turn the whole omelet over).  If only half the egg flips over, turn the rest over with a spatula.  Serve topped with bean sprout and sambal kacang.

Sambal Kacang

(adapted from The Indonesian Kitchen by Copeland Marks and Mintari Soeharjo)

2 TBS peanut butter (I prefer Laura Scudder, chunky grind)

2 TBS water

4 TBS kecap manis (sweet soy sauce)

1 large clove of garlic

2 tsp tamarind water

2 tsp sugar

1 tsp sambal oelek, or to taste

Mash garlic with sugar using mortar and pestle.  Add in remaining ingredients and mix well.