top of page

Tauhu Telur

Serving: 3-4pax


  • 1pkt (200g) tofu fishcake - roughly chopped

  • 4 eggs - beaten

  • 1.5 tsp fish sauce

  • 1 tbsp cornstarch

  • 0.5 tbsp rice flour

  • Pinch of baking soda

  • 3 tbsp roasted chopped peanuts

  • 80g beansprouts - blanched

  • 50g cucumber - julienned

  • 1 red chilli - julienned


  • 3 tbsp tamarind juice - soak 1 tbsp tamarind pulp with 5 tbsp hot water, discard seed

  • 4 tbsp kecap manis

  • 2 tsp sambal belachan

  • 1 tbsp palm sugar (gula melaka)

  • 1 garlic clove - peeled and chopped

  • 3 tbsp white vinegar


  1. In a mixing bowl, add in eggs and fish sauce, mix well.

  2. Sift in starch, rice flour and baking powder. Mix well.

  3. Add in tofu fishcake and mix well.

  4. In a heated pan with oil, gently place in a ring mould. Gradually pour egg mixture into the ring till it is 3/4 filled.

  5. Ladle hot oil over the mixture continuously till it is cooked and golden brown.

  6. Fish the cooked egg out with the mould onto a wire rack. Release it from the mould and place on a serving dish.

  7. In a saucepan, add in sauce ingredients, mix well and bring to a boil. Pour over the cooked egg.

  8. Place beansprouts, cucumber and chilli over, and sprinkle peanuts over.

Adapted from themeatmen


bottom of page