This is my variation of a popular street snack sold in Indonesia. Ketjap manis is a delicious condiment used widely in Southeast Asia. (Does the word “ketjap” ring a bell? Ketjap manis is the exotic ancestor of our own dear ketchup.) It’s delicious as a “drizzle” and as an addition to marinades, sauces, and stir-fries. You can buy it bottled in Asian markets. The key to cooking the shallot chips is to do it slowly, making sure they don’t burn.
BLANCH THE BEAN sprouts in boiling water for 15 seconds. Drain and run some cold water over them to refresh them. Drain well and set aside. In a medium bowl, lightly beat the eggs with the salt and add the tofu.
Heat the safflower oil in a
Scatter the bean sprouts and chiles over each omelet. Combine Ketjap Manis and vinegar, and drizzle over the omelets. Garnish with peanuts, Fried Shallot or Garlic Chips, and parsley leaves. To serve, cut into wedges.
© 2004 John Ash. All rights reserved.