• 8 cakes tofu, medium size
• vegetable oil
• 4 large eggs
• ½ 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

• 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. 
• 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.
• To serve:  put the omelettes on a round platter and pour the peanuts sauce over.  Scatter the finely sliced parsley on top.

Makes 5 servings.