← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g firm tofu, patted dry and cut into 1 cm cubes
• 6 Eggs
• 1 tbsp tapioca starch or cornflour
• ½ tsp Salt
• ¼ tsp White pepper
• 2 Spring onion, finely sliced
• 4 tbsp Vegetable oil
• 150 g roasted peanuts
• 2 cloves Garlic
• 2 Red chilli, roughly chopped
• 1 tbsp tamarind paste
• 3 tbsp Kecap manis (sweet soy)
• 150 ml Water
• 150 g Bean sprouts, blanched for 30 seconds
• 1 Cucumber, cut into matchsticks
• 100 g Cabbage, finely shredded
• 2 tbsp Kecap manis (sweet soy)
• 2 tbsp Crispy fried shallots (optional)

Method

1. Beat the eggs with the starch, salt, pepper and spring onion, then fold in the tofu.
2. For the sauce, blitz the peanuts, garlic and chillies to a coarse paste. Simmer with the water, tamarind and kecap manis in a small pan over medium-low heat for 3–4 min, stirring, until thick enough to coat a spoon. Add a splash more water if it gets stiff.
3. Heat half the oil in a 20 cm non-stick frying pan over medium heat. Pour in half the egg mixture and cook for 4–5 min until the edges are set and the base is golden.
4. Slide it onto a plate, flip it back into the pan and cook the other side for 3 min until set through. Repeat with the rest of the oil and egg mixture.
5. Arrange the sprouts, cucumber and cabbage on plates, set the omelettes on top in wedges, pour over the peanut sauce and drizzle with kecap manis. Finish with fried shallots, if you like.

Tips

• In Surabaya the sauce often includes petis (black shrimp paste); it adds depth but makes the dish non-vegetarian.
• Contains peanuts and eggs; kecap manis contains wheat.

Sources

Written in our own words after cross-checking these recipes:

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