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Ingredients
- Serves 2-4 people
10 pcs Brown Tofu, sliced diagonally into triangles
100 g Carrots, thinly sliced lengthwise
50 g White Cabbage
50 g Bean Sprouts
50 g Shrimp, coarsely chopped
50 g Ear Mushrooms, thinly sliced
50 g Leek, thinly sliced
2 g Salt
8 g Sugar
5 g Chicken Powder
9 g Oyster Sauce
30 ml Cooking Oil
20 g Garlic
30 g Shallots
30 g Red Cayenne
50 g Curly Red Chilies
30 ml Cooking Oil
125 g Wheat Flour
15 g Rice Flour
10 g Tapioca Flour
8 g Coriander Powder
4 g Turmeric Powder
5 g Chicken Powder
30 g Spring onion, sliced
5 g Sugar
300 Water
1 litre Oil
Tahu Jeletot
Tahu Jeletot is a delicious tofu dish commonly found in Indonesia. Stuffed with a spicy shrimp, vegetable and mushroom filling, each tofu is dipped in batter before it is fried to golden brown perfection. Nibble on these crunchy bite-sized treats for a tasty afternoon snack!
- Medium
- 60 min
- 301 min
- 15 min
- 2 steps
- 27 Ingredients
- Medium
- 2 steps
- 27 Ingredients
- 60 min
- 301 min
- 15 min
Instructions
-
Make tofu mixture
- In a blender, add garlic, shallots, red cayenne and curly red chilies. Blend well.
- In a frying pan, preheat with some oil. Over medium heat, sauté the blended paste until fragrant, add bean sprouts, carrots, white cabbage, shrimp, ear mushrooms and mix well.
- Add salt, sugar, chicken powder, oyster sauce and stir till combined.
- Sauté to about half cooked and set aside.
- Take a piece of tofu, cut a slit at diagonal side and remove some tofu.
- Add about 30-40g of filling into the tofu pocket.
- Repeat for all.
-
Deep fry
- In a bowl, add leek, wheat flour, rice flour, tapioca flour, coriander powder, turmeric powder, chicken powder, sugar, baking powder and water. Mix well until combined.
- In a frying pan, preheat some oil over medium heat. Once the oil is hot, dip the tofu into the batter and fry till golden brown.
- Remove and drain the excess oil. Set aside.
- Repeat for all.
Plate and Serve!
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Ingredients
- Serves 2-4 people
-
10 pcs Brown Tofu, sliced diagonally into triangles
100 g Carrots, thinly sliced lengthwise
50 g White Cabbage
50 g Bean Sprouts
50 g Shrimp, coarsely chopped
50 g Ear Mushrooms, thinly sliced
50 g Leek, thinly sliced
2 g Salt
8 g Sugar
5 g Chicken Powder
9 g Oyster Sauce
30 ml Cooking Oil
20 g Garlic
30 g Shallots
30 g Red Cayenne
50 g Curly Red Chilies
30 ml Cooking Oil
125 g Wheat Flour
15 g Rice Flour
10 g Tapioca Flour
8 g Coriander Powder
4 g Turmeric Powder
5 g Chicken Powder
30 g Spring onion, sliced
5 g Sugar
300 Water
1 litre Oil
Nutrition
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