Continuing on the catchup post train. A few weeks ago, I was craving egg and tofu and came across this dish–tahu dan telur panggang, recipe from Daily Cooking Quest. This tickled my Indonesian nationalistic interests and gave me an excuse to use my cast iron (which I’ve been trying to do, ever since pulling it out and reviving it for ratatouille). It also lined up well for making breakfast for DT.

Wow, 3-in-1 deal.

This is a pretty straightforward recipe so this entry is going to be short.

Here are some thoughts about it

So, going into this, the recipe asked for a 12-inch cast iron skillet. This is where i realized that up until this point, I had no idea what size skillet I had. This was important for me to know because the recipe mentioned that the cook time doubles for a 10-inch skillet.

By the time I made this recipe, I could safely conclude that I have a 12-inch cast iron skillet.

Anyway, so this recipe asked for fish sauce. I could not find fish sauce so I pulled out the leftover belacan shrimp paste as a worthy substitute.

I also elected to use oyster mushrooms over the white button mushrooms since that was the superior mushroom anyway.

After taking a hot second to dice up the veggies and the tofu up and mixing in the seasonings/tofu/scallions for the eggs, I was ready to start cooking.

First step was to saute the shrimp paste for about a minute, then add the onions, followed by the mushrooms then the seasonings. It took a bit for the mushrooms to cook, wilt, and to wait until the liquid released from them evaporated. I then removed the cast iron pan from heat and added the liquid egg mixture before baking it for 27-30 minutes.

It puffed up slightly while it was in the oven but after taking it out, it deflated.

The result was perhaps an overkill for DT breakfast but it was solid and quite hearty. The shrimp flavor definitely shined through. It made for a happy breakfast. I’m also a little glad that clean-up for this wasn’t terrible either.

I think this dish would taste even better with laoganma (though to be fair, anything taste better with the addition of this).

Overall, the amount of effort matches the payoff. It was a solid use of my cast iron as well.

Bonus: Here’s another thing I made

A call-back to this post.

My house recently had a Disney night where we made different foods from the movie, Ratatouille. Three guesses to what one of the dishes being made was but here’s a snapshot of the food we made from that night.

In addition to ratatouille, we also made Remy’s soup (potato leek soup) and linguine alfredo. The meal was very rich and my bowels punished me later for it. 10/10, would do it again.