Cincalok Omelette

This is a quick and easy Nonya omelette recipe where the eggs are seasoned primarily with cincalok, a food of Malaccan origin. Cincalok is basically fermented shrimps (known as krill or “geragau”) brined in salt – you can even see the tiny black dots aka the shrimp eyes peeping through the glass bottle. It is usually used as a condiment with lime juice, sliced chilli and shallots, perfect for spicy foods. “Pungent”, “stinky” and “smell of rotten fish” are common descriptions one will use to describe its smell.

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Once you got pass the creepy eyes and potent smell though, you will be glad to acquire the taste for this unpretentious ingredient. In this fried eggs, there is no other seasoning required as it is very salty on its own with a depth of flavour. This simple dish goes very well with porridge.

Cincalok (Fermented Shrimp)

My bottle of cincalok bought from the supermarket. Take care when opening the glass bottle for the first time, as the fermentation process causes pressure to build up inside the container.

Cincalok Omelette Recipe

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.