Easy Malaysian Tofu and Chicken Dish
Ingredients
- 2 pieces chicken meat
- 3 blocks firm tofu
- 4 pieces egg tofu
- 3 eggs
- Holland onions
- Carrot
- Soup leaves
- 1 chicken stock cube
- Black pepper powder, optional
Sambal dip
- 5-10 bird's eye chilies
- 5 cloves garlic
- 1 tablespoon sugar
- Salt
- Ajinomoto or MSG, optional
- Sweet soy sauce
- A little lime juice
Preparation
Blend the firm tofu, chicken meat, egg tofu, and eggs until smooth and well combined.
Mix in the finely chopped carrot, Holland onions, soup leaves, salt, ajinomoto, black pepper powder, and chicken stock cube. Add chili powder if desired.
Steam the mixture until the egg is set and slightly firm.
Store in a container and fry with an egg dip when ready to eat.
Sambal
Fry the bird's eye chilies and garlic in a little oil until the chili skin looks slightly cooked and garlic is golden.
Add sugar and salt, then pound until smooth.
Transfer to a bowl, add sweet soy sauce, and squeeze in lime juice.
Tips
This dish is suitable for school lunches as it includes vegetables.
Optional ingredients like chili powder can enhance the flavor.
