Tauhu Telur - Indonesian Tofu Egg Salad Sauce With Spicy Sweet Dipping Sauce

Servings: 3-4 pax 
Cooking Time: 30 minutes
Skill level: Easy

1 packet (200g) of DoDo Tofu Fish Cake
4 large eggs (beaten)
1½ tsp fish sauce
1 tbsp cornstarch
½ tbsp rice flour
A pinch of baking soda
3 tbsp roasted peanuts
80g bean sprouts (blanched)
50g cucumbers (shredded)
1 big chilli (sliced finely)
    3 tbsp tamarind juice (seeds pre-soak from 1 tbsp of tamarind pulp with 5 tbsp of hot water)
    4 tbsp kecap manis
    2 tsp sambal belacan
    1 tbsp palm sugar (optional)
    1 clove garlic (grated)
    3 tbsp white vinegar
    1. Pre-soaked the tamarind pulp in hot water and set aside.
    2. Give a quick blanch to the bean sprouts and set aside.
    3. In a blender, lightly pulse the tofu fishcake, set aside.
    4. In another bowl, beat the eggs well, mix in the fish sauce and continue to mix well.
    5. Sieve in the cornflour, rice flour and baking soda into the egg mixture. Mix till well combined.
    6. Pour the egg mixture into the blended tofu fish cake and mix thoroughly.
    7. In a pan of oil, gently put in the ring mould at the centre of the pan. Gently drizzle the ring around with the heated oil.
    8. Slowly pour in the tofu and egg mixture into the ring mould until it's ¾ filled.
    9. Continue to drizzle oil all around the ring till egg mixture is cooked.
    10. With a thong, gently release the ring away from the egg mixture. Continue to cook till its golden brown, dish up and drain well.
    11. Heat ingredients for sauce in a saucepan. Drizzle over the dish.
    12. Dress the dish up with blanched bean sprouts, shredded cucumbers and chilli.