250 gr tahu/tofu
100 gr peanuts
4 cloves garlic
2 red rawits (chillies)
5 birds-eye chillies
2 tbsp petis udang (shrimp paste)
2 tbsp kecap manis (dark soy sauce)
2 stalks flat-leafed parsley, shredded
Slice the tahu/tofu into small cubes. Heat in a wok the oil an deep fry the tahu/tofu until golden brown and set it aside. Beat the eggs together with the salt and add the tahu/tofu. Devide the mixture into 2 portions. Add th a skillet 1 tbsp of oil and fry the mixture into an omelette. Set the omelettes aside.
Groud the garlic and the chillies into a paste. Ground the peanuts into a paste. Heat in a wok 1 tbsp of oil and fry the garlic paste for 2 minutes. Then add the peanuts, the water, the pertis and the kecap and stir it into a sauce. Serve the omelette with the peanutssauce on top and garnish it with the parsley.