serves
2-4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 eggs
- 80 ml (⅓ cup) vegetable oil
- ⅓ cup dried whitebait (see Note)
- 350 g silken tofu, chilled
- ⅛ tsp salt
- ½ tsp sesame oil
- 1 spring onion, finely chopped
- steamed rice, to serve
Instructions
Place the eggs in a small saucepan and just cover with water. Bring to the boil over high heat, reduce the heat to medium–high and boil for 4 minutes, then drain immediately. Fill the saucepan of eggs with cold water and drain several times to quickly cool the eggs.
Heat the oil in a small sauce pan over medium heat. Add the whitebait and deep-fry for 1–2 minutes or until it is golden and crisp. Drain in a sieve lined with several layers of paper towel. Set aside to cool.
Place the tofu on a serving plate, cut into 1 cm thick slices, then gently push them down so they lean on each other like dominoes. Peel and slice or tear the eggs into bite-sized pieces and place over and around the tofu. Season evenly with the salt, drizzle with a little sesame oil and top with the fried whitebait. Garnish with the spring onion and serve.
Note
• Ikan bilis (dried whitebait) can be found in the Asian food section of some larger supermarkets and Asian food stores.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
