{"id":6788,"date":"2014-10-06T18:42:31","date_gmt":"2014-10-06T10:42:31","guid":{"rendered":"http:\/\/www.seriouslysarah.com\/blog\/?p=6788"},"modified":"2014-10-06T18:42:31","modified_gmt":"2014-10-06T10:42:31","slug":"bagedil-tahu-recipe","status":"publish","type":"post","link":"https:\/\/www.seriouslysarah.com\/blog\/2014\/10\/06\/bagedil-tahu-recipe\/","title":{"rendered":"Bagedil Tahu Recipe"},"content":{"rendered":"

\"the<\/a><\/p>\n

Or in other words, bagedil that is made of toufu. Usually bagedil is made of potatoes but my family makes both variations. The potato and the toufu ones. You can probably find the recipe easily for the potato one since it’s everywhere, this is the one made of toufu. Also, cause my friends asked me for the recipe, so here you go since it’s a holiday today and I managed to take pictures on how to make it.<\/p>\n

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The ingredients:<\/strong><\/p>\n

2 red chillies<\/p>\n

1 egg<\/p>\n

A bunch of parsley (daun sup)<\/p>\n

Fried onions or shallots<\/p>\n

Handful of prawns<\/p>\n

6 small firm toufu<\/p>\n<\/blockquote>\n

As Asian cooking go, yes. It’s pretty much guess the amount of ingredients to put in. You can make it vegetarian by NOT putting the prawns in or if you want, you can substitute the prawns with tune or something.<\/p>\n

We had some prawns at home so oooh, ok just added it, usually ours can be ‘plain’ without it and it is still heck delicious.<\/p>\n

<\/p>\n

\"Chop<\/a><\/p>\n

Chop the parsley and chillies into really tiny pieces. Ignore the egg.<\/p>\n

\"Prawns!\"<\/a><\/p>\n

Chop the prawns too into tiny pieces.<\/p>\n

\"Fried<\/a><\/p>\n

Yeah, you don’t have to fry the onions if you have it ready. Sometimes you can buy it ready made here in Singapore, or if you have time, just fry it yourself.<\/p>\n

\"The<\/a><\/p>\n

Ok, smoosh the toufu. By the way, as you can see from the ingredients, there’s no salt because this toufu is already salty. OH and before you smoosh it up, make sure it is dry<\/strong>. So before all this smooshing, try to remove as much water from it as possible since it might come in a bag with water.<\/p>\n

You can add salt in if your toufu is some generic from supermarket in pretty little packages that are more sweet than salty?<\/p>\n

\"Smooshed!\"<\/a><\/p>\n

All smooshed up! Make sure it is really smooth.<\/p>\n

\"Time<\/a><\/p>\n

Ok. Dump all the ingredients in except the egg.<\/p>\n

\"All<\/a><\/p>\n

Yes. Mix it all up.<\/p>\n

\"Add<\/a><\/p>\n

Finally add the egg. You just need one for this batch, any more you’d get it super runny and soft and you won’t be able to make it into little balls.<\/p>\n

Mix it all together now!<\/p>\n

\"Roll<\/a><\/p>\n

Now, make it into small balls and roll it around until it is smooth and without cracks. If you have cracks, they’ll break up into pieces when they’re being fried.<\/p>\n