Egg, Tofu & Corn Dishes
 
 
Roti Jala 
(Lacy Pancakes)
Ingredients (Makes about 12 pancakes)
2 eggs
2¾ cups coconut milk or fresh milk
2 cups plain flour, sifted
½ teaspoon salt
2 tablespoons oil for frying
Beat eggs throughly, add milk and mix. Put flour and salt into a large bowl and add the liquid steadily, pouring it into the middle of the flour while mixing with a wooden spoon. Do not add liquid too slowly at first or it will be difficult to remove the lumps. When all the liquid has been added, beat until batter is smooth.
Heat a heavy omelette  or pancake pan and grease lightly with a piece of kitchen roll dipped in oil. Pour batter into pan, moving the ladle back and forth so that the pancake will have a perforated appearance. Cook until set and pale golden underneath, then turn and cook other side. Continue until all the batter is used up. If batter thickens on standing, add a little water and stir well.
 
 
Sambal Goreng Telur 
(Eggs in Chilli Sauce)
Ingredients (Serves 6)
3 eggs
3 tablespoons peanut oil
1 medium onion, finely chopped
1 clove garlic, crushed
½ teaspoon dried shrimp paste (trasi)
3 teaspoons sambal ulek or chilli powder
½ laos powder
3 kemiri or brazil nut kernels, finely grated
½ teaspoon salt
2 teaspoons palm sugar or substitute
½ cup coconut milk
lemon juice to taste
Hard boil the eggs, stiring them gently for the first 3 or 4 minutes of cooking so that the yolks are centred. Heat oil and fry onion and garlic until onion is soft and golden. Add trasi, sambal ulek, laos and grated nuts and fry for a few seconds, crushing the trasi with the spoon. Add salt, sugar, coconut milk and lemon juice and simmer gently, stirring constantly, until thick and oily in appearance. Put in the shelled and halved eggs, spooning the sauce over them. Serve hot or at room temperature.
 
 
Tahu Goreng Kacang 
(Fried Tofu with Peanuts)
Ingredients (Serves 4)
5 blocks tofu
peanut oil for frying
½ cup raw peanuts
1 large clove garlic, crushed
½ teaspoon dried shrimp paste (trasi)
½ cup crushed roasted peanuts or crunchy peanut butter
2 tablespoons dark soy sauce
3 tablespoons tamarind liquid
½ teaspoon sambal ulek
1 teaspoon palm sugar or substitute
½ cup coconut milk
1 cup shredded cabbage
1 cup fresh bean sprouts
4 spring onions, finely sliced to garnish
Wipe tofu thoroughly on paper towels. Cut squares of tofu, 9 to each block. Heat peanut oil in a wok or frying pan and fry the bean curd, taking care not to break the dice, until they are golden brown on all sides. Drain on absorbant paper. In the same oil fry peanuts for 3 or 4 minutes, drain, rub off skins and set aside.
Make the sauce by pouring off all but a teaspoon of oil and frying the garlic and trasi over a low heat, stirring constantly and crushing trasi with a spoon. Add crushed peanuts, soy sauce, tamarind liquid, sambal and sugar. Stir until well mixed. Remove from heat. Gradually add coconut milk until sauce is of a thick pouring consistancy.
Put tofu in a dish, cover with shredded cabbage and then with bean sprouts. Spoon sauce over and garnish with spring onions and fried peanuts.
 
 
Pergedal Jagung 
(Corn Fritters)
Ingredients (Makes 12-14)
375g (12oz) whole kernal corn (fresh, frozen or canned)
½ cup plain flour
½ cup ground rice
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon laos powder (optional)
½ teaspoon chilli powder (optional)
1 medium onion 
1 clove garlic
pinch salt
1 stalk celery
scant ½ cup water
1 egg, beaten
½ teaspoon dried shrimp paste (trasi) (optional)
squeeze lemon juice
oil for frying
Cut corn from cobs with sharp knife, drain canned corn, or thaw frozen corn.
Sift into a bowl the flour, ground rice, baking powder, salt, coriander, cumin, laos and chilli powder.
Quarter the onion and cut into very thin slices. Crush the garlic to a smooth paste with a little salt. Chop celery into fine dice.
Mix together the water, beaten egg, trasi and lemon juice and add to the flour mixture, beating until smooth. Stir in the corn, onion, garlic and celery. Heat vegetable oil in a frying pan to a depth of 12mm (½ inch). When oil is hot, drop mixture by large tablespoons into the oil, spreading it with the back of the spoon to make a circle about 7.5cm (3 inches) across. Fry until underside of fritter is golden brown, then turn with tongs and fry other side. Lift out and drain with absorbant paper placed on a wire rack. this helps to keep the fritters crisp.
Note : without the chilli powder and trasi the fritters are milder in flavour, but if you like a little excitement in the flavouring, add them! If ground rice is difficult to come by, then use plain flour. However, ground rice add crispness to the fritters
 Back to the kitchen