Prep 5 mins
Cook 8 mins
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.
- 56.69 g fresh bean sprouts
- 170.09 g tofu, drained
- 4 eggs, beaten with a little
- 2.46 ml salt
- 4.92 ml vegetable oil
- 2 red chilies or 2 green chilies, deseeded, thinly sliced
- 29.58 ml sweet soy sauce (kecap manis)
- 14.79 ml white vinegar
- 29.58-44.37 ml fried crushed peanuts
- 44.37 ml shallots, flakes fried
- 14.79 ml chopped fresh parsley
- Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
- Mash the tofu or chop very small.
- Combine tofu, eggs and salt in a bowl.
- 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.
- Top each with sprouts and chiles.
- Combine the soy sauce and vineger. Drizzle over the omelets.
- Garnish with peanuts, shallot flakes and parsley leaves.
in Indonesia fried shallots are known as bawang goreng.