- 8 cakes Chinese tofu, medium size
- 1 tbsp. vegetable oil
- 4 eggs
- 1/2 tsp. salt
- 100g peanuts (peanut butter for substitute)
- 3 cloves garlic, crushed
- 5 bird's eye chillies
- 2tbsp. fermented shrimp paste (petis udang)
- 2tbsp sweet soy sauce
- 100ml water
- 2 stalks parsley, finely chopped
Cooking Method:
- 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 1 tbsp, fry the mixture to have a round omelette. Make two omelettes and set aside.
- Make the sauce: Stir fry the garlic, both types of chillies, remove and set aside.
- Grind the peanuts (or use peanut butter) with garlic and chillies. 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 finely chopped parsley on top.
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