Serving: 3-4pax
[Ingredients]
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
[Sauce]
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
[Steps]
In a mixing bowl, add in eggs and fish sauce, mix well.
Sift in starch, rice flour and baking powder. Mix well.
Add in tofu fishcake and mix well.
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.
Ladle hot oil over the mixture continuously till it is cooked and golden brown.
Fish the cooked egg out with the mould onto a wire rack. Release it from the mould and place on a serving dish.
In a saucepan, add in sauce ingredients, mix well and bring to a boil. Pour over the cooked egg.
Place beansprouts, cucumber and chilli over, and sprinkle peanuts over.
Adapted from themeatmen