Ingredients:
 | 8 cakes tofu, medium size |
| vegetable oil |
| 4 large eggs |
| ½ tsp. salt |
| 100 gram fried peanuts (peanut
butter for substitute) |
| 3 cloves garlic, crushed |
| 5 bird's eye chilies |
| 2 red chilies |
| 2 Tbs. fermented shrimp paste (petis
udang) |
| 2 Tbs. sweet soy sauce |
| 100 ml water |
| 2 stalks flat-leafed parsley, finely
sliced |
|
Instructions:
| Slice the tofu into small cubes. |
| Deep fry tofu until half done;
remove and set aside. |
| Beat the eggs with salt and add the
tofu. Divide the mixture in two. |
| With a 1 Tbs. of oil, fry the
mixture to have a round omelette. Make two omelettes and set aside. |
| Make the sauce: Stir fry the
garlic, both types of chilies, remove and set aside. |
| Grind the peanuts (or use peanut
butter) with garlic and chilies. Add the shrimp paste, sweet soy sauce and water.
Blend until smooth. |
| To serve: put the omelettes on
a round platter and pour the peanuts sauce over. Scatter the finely sliced parsley
on top. |
Makes 5 servings. |
