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Add a photoServings: 5
Ingredients
- 8 med tofu cakes
- Â Â Vegetable oil as needed
- 4 lrg Large eggs
- 1/2 tsp salt
- 1/4 lb fried peanuts
- Â Â (peanut butter for substitute)
- 3 x garlic cloves crushed
- 5 x bird's eye chilies
- 2 x red chilies
- 2 Tbsp. fermented shrimp paste (petis udang)
- 2 Tbsp. sweet soy sauce
- 3/8 c. water
- 2 stalk flat-leafed parsley finely sliced
Directions
- Slice the tofu into small cubes. Deep-fry tofu till half done; remove and set aside.
- Beat the Large eggs with salt and add in the tofu. Divide the mix in two.
- With 1 Tbsp. of oil, fry the mix 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 possibly use peanut butter) with garlic and chilies. Add in the shrimp paste, sweet soy sauce and water. Blend till smooth.
- To serve: put the omelettes on a round platter and pour the peanut sauce over. Scatter the finely sliced parsley on top.
- This recipe yields 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 5 servings | |
| Calories 203 | |
| Calories from Fat 143 | 70% |
| Total Fat 15.86g | 20% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 723mg | 30% |
| Potassium 282mg | 8% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.05g | 1% |
| Protein 12.08g | 19% |
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