Ingredients:
8 cakes tofu, medium size
vegetable oil
4 large eggs
1/2 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

Methods:
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. To 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.Serve the omelettes on a round platter and pour the peanuts sauce over.Scatter the finely sliced parsley on top.