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Cincalok Omelette

Cincalok Omelette Recipe

Different brands of cincalok (chinchalok/cencaluk) come in varying degrees of saltiness, so do adjust the amount used to taste accordingly.

Ingredients:

  • 3 eggs beaten
  • 1 onion sliced thinly
  • 1 finger-length red chilli deseeded; sliced thinly
  • 1 tbsp cooking oil

(A) Seasonings

  • 1 level tbsp cincalok to taste; may substitute with Filipino “Bagoong Alamang”
  • 3 dashes white pepper powder

Serving and garnishing suggestions

Directions:

  1. Combine eggs and (A) in a small bowl; mix well.
  2. Heat oil in wide saucepan. Fry onions and chilli on a gentle flame until the onions are soft and translucent.
  3. Use a spatula to distribute the onions evenly in the saucepan. Give the egg mixture a few quick whisks with a fork and pour it over the onions. Gently tilt the saucepan to ensure all the onions are well coated in the egg. Cook a few minutes on one side until slightly browned, then flip to the other side and do the same.
  4. Use spatula to break the omelette to smaller pieces. Serve with lime, coriander and a spoonful of sambal belacan at the side.

Recipe adapted from The Little Teochew: Nonya Cincalok Omelette


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9 comments on “Cincalok Omelette”

  1. I sometimes add krill (not cincalok) when I make omelette too! kekeke….am ok with creepy eyes…

  2. This is so flavourful! Love cincalok.

  3. May i know if the bottle needs to be refrigerated after opening?

    • Yes! you definitely need to.

    • My whole kitchen’s ceiling & walls were decorated with cincalok pieces & clumps because it exploded. After cleaning MANY TIMES (at least 4 times and subsequent less-serious type of cleanings) – the smell lingered about 2 weeks.

      Recommend: when u buy back cincalok – transfer into big mouth container freeze it. When u wish to cook scrap off amt from the top of big mouthed container – so no explosive

  4. Pingback: How To Cook An Omlette - How To Cook

  5. My whole kitchen’s ceiling & walls were decorated with cincalok pieces & clumps because it exploded. After cleaning MANY TIMES (at least 4 times and subsequent less-serious type of cleanings) – the smell lingered about 2 weeks.

    Recommend: when u buy back cincalok – transfer into big mouth container freeze it. When u wish to cook scrap off amt from the top of big mouthed container – so no explosive

  6. Does anyone in England know where I can buy Cincalok?
    Simon

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