Tofu Omelette

Name: Tofu Omelette
Ingredients: 200 g tofu; 2 pc eggs; a pinch of pepper; 2 pc spring onions; ¼ tsp salt or to taste; 2 tbsp oil; 1 gloves garlic; 3 tbsp Indonesian sweet soya sauce / kecap manis; 1 tbsp wet shrimp paste; 150 ml water; 10 pc green bird chillies (add if you like it more spicy); a pich of salt

Origin: Semarang – Middle of Java Province

Ingredients

200 g tofu
2 pc eggs
a pinch of pepper
2 pc spring onions
¼ tsp salt or to taste
2 tbsp oil

For the sauce

1 gloves garlic
3 tbsp Indonesian sweet soya sauce / kecap manis
1 tbsp wet shrimp paste
150 ml water

Condiment, green chili relish

10 pc green bird chillies (add if you like it more spicy)
a pich of salt

Tofu Omelette

Kopyok is a middle of Javanese language term which literally means "mixed", referring to the process of mixing eggs and pounded tofu and made into an omelette.

This is one of street food dishes which originated in Semarang, the capital city of Middle of Java Province. The dish will be made accordance to individual order and it's usually taken by someone who needs a quick but tasty food at a reasonable price. Indeed this simple dish tastes simply yummy & spicy 🙂

Important Note: I should warn you that wet shrimp paste/petis smells quite awful especially for Europeans, but the taste in finished dish (if required) is an essential to the authenticity of Indonesian cuisine.

But I can fully understand if you prefer to avoid it due to its distinctive smell.. LOL, even some Indonesians can not stand for it ha ha :-). For that case, please replace the sauce with "Sambal Kecap". It goes also perfect for the dish. Try one and maybe you'll like it 🙂

Instructions

Put the tofu into a bowl, and presh with a tablespoon the get it scrambled.
Break the eggs and add them onto the bowl, add salt and pepper. Stir well to mix. Put aside.
Cut the spring onions into 1 cm long.
Add the spring onions to the tofu mixture and stir to mix.
Heat 2 tbsp oil in a frying pan and pour the eggs and tofu mixture and make an omelette.
Turn it over to fry the other side until both sides are brown. Set aside. (Tips: Cut the omelette in half if the omelette is too soft to turn over to prevent the omelette being fallen apart)
Making the sauce: grind or mince the garlic and saute over low heat until fragrant.
Add kecap manis and wet shrimp paste.
Add water and cook over medium heat to boil. Adjust the taste, add salt or sugar if necessary. Remove from heat.
Making relish: Grind the green bird chillies just roughly with mortar & pestel or a wet grinder.
Serving Method: Cut the omelette in smaller pieces. Transfer them in a serving plate and pour in the sauce and add the chili relish. You can also eat it as a side dish with amount of rice.