2 tablespoon peanut butter, chunky grind is preferable
1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
4 tablespoons Kecap Manis (Sweet soy Sauce)
pinch of salt
2 teaspoon tamarind water
3 Red Chillie/Green Chilie
To Make Omelette
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
Peanut oil for frying
Directions Prep:5min › Cook:15min › Extra time:20min › Ready in:40min
For the sauce: In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add sweet soy sauce, salt and tamarind water, bring to a boil. Serve warm.
For the omelettes: 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.
Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
To serve: put the omelettes on a round platter and pour the peanuts sauce over. Scatter the finely sliced parsley on top.