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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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From the Southeast Asia Cookbook. The program won't allow fried shallot flakes as an ingredient, so I had to phrase it shallot flakes, fried. You can find fried shallot flakes in Asian markets, usually with either the vegebles or the spices and seasonings. Ingredients:
2 ounces fresh bean sprouts |
6 ounces tofu, drained |
4 eggs, beaten with a little |
salt |
1/2 teaspoon salt |
1 teaspoon vegetable oil |
2 red chilies or 2 green chilies, deseeded, thinly sliced |
2 tablespoons sweet soy sauce (kecap manis) |
1 tablespoon white vinegar |
2 -3 tablespoons fried crushed peanuts |
3 tablespoons shallots, flakes fried |
1 tablespoon chopped fresh parsley |
Directions:
1. Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
2. Mash the tofu or chop very small.
3. Combine tofu, eggs and salt in a bowl.
4. Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.
5. Top each with sprouts and chiles.
6. Combine the soy sauce and vineger. Drizzle over the omelets.
7. Garnish with peanuts, shallot flakes and parsley leaves.
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