Page 176 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 tablespoon oil

4 tablespoons parsley, roughly chopped

SAUCE

½ tablespoon oil

6 cloves garlic

½ tablespoon ground red chili pepper

½ tablespoon dried shrimp paste (Indonesian terasi or Thai shrimp paste)

2 tablespoons sweet soy sauce

½ tablespoon freshly squeezed lime juice

1 Whisk the eggs with the salt in a large bowl until well mixed and slightly frothy, 1 to
2 minutes, then set aside.

2 Drain the tofu and cut into small ½ -inch cubes. Mix in with the whisked eggs and
gently stir so the egg coats all the tofu cubes.

3 Make the Sauce by heating ½ tablespoon of oil in a small pan over medium high

heat. Pan-fry the garlic and ground red chili pepper for about 1 minute until the chili
pepper dries up. Allow for adequate ventilation, as frying chili pepper will cause
tears and coughing.

4 Grind the fried garlic, and chili pepper with the shrimp paste using a mortar and
pestle or food processor, until a smooth paste is formed. Transfer to a small bowl and
pour in the sweet soy sauce and lime juice. Stir until thoroughly combined.

5 Heat a wok over medium high heat. After it’s heated, add 1 tablespoon of oil.
Carefully pour the tofu egg mixture into the wok. Using a spatula, gently push the
cooked egg mixture towards the middle while slightly tipping the wok in a circular
motion to keep the runny part of the eggs moving towards the outside. By doing this,
you won’t end up with a thick, uncooked portion in the middle. Make sure that the tofu
cubes are evenly distributed throughout the omelet. Cook on one side for 4 to 5

minutes until slightly golden on the bottom. Then flip and cook for another 2 to 3
minutes on the other side. Gently slide the omelet onto a serving plate. Drizzle the
Sauce over the tofu omelet and serve immediately.