International Cuisine

Tofu Omelette

Monday, April 20, 2009


* 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


* 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.