Cincalok Omelette

Cincalok omelette is one of those delightful Nyonya dishes that risks becoming forgotten in our modern day lives because it’s so humble and simple.  But, as they say, simple and good is quite often the hardest balance to achieve!  

Unlike its other Nyonya relatives, this rather decadent omelette is found in many a Peranakan restaurant menu, relatively hidden away compared to its celebrated street food cousins.  

Cincalok are tiny fermented shrimp that are brined in salt and used to season the eggs.  Also better known as krill, these underrated crustaceans are found in abundance in the sea, a favourite staple of whales, penguins and seals that hunt them for their excellent nutritional value.  They carry more antioxidants than fish, are low in fat and are a rich source of omega-3.  They’re also part of the secret to the crunchy texture that makes this egg dish so special. 😉

Our recipe uses five hen’s eggs and a perfect combination of select ingredients to achieve those fluffy pockets and an even texture that you can savour with every bite.  Best paired with rice or porridge and your choice of meat dish from our recipe collection, this dish is a great mini celebration of all things worth preserving in our community.
#themeatmensg #simple #delicious

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Adjust Servings
5large eggs
2tbsp cincalok
1red onion
1red chilli
¼tsp pepper
4tbsp oil
2calamansi limes
2sprigs coriander



Strain 2 tbsp cincalok.
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Slice 1 red onion.
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Deseed and slice 1 red chilli.
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In a mixing bowl, whisk 5 large eggs.
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Add in cincalok and ¼ tsp pepper. Mix well.
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Heat 4 tbsp oil in a non stick pan.
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Fry chilli and onion until onion is translucent.
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Pour in egg mixture.
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When egg bottom is set, flip over to cook the other side.
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Dish out when omelette is set.
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Serve with calamansi lime and sambal belachan.
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Garnish with coriander leaves
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