Cincalok Omelette

Mains
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
large eggs
0.00
large eggs
0.00
tbsp
tbsp
cincalok
0.00
tbsp
tbsp
cincalok
0.00
red onion
0.00
red onion
0.00
red chilli
0.00
red chilli
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
calamansi limes
0.00
calamansi limes
0.00
sprigs
sprigs
coriander
0.00
sprigs
sprigs
coriander

Steps

1

Strain 2 tbsp cincalok.
Strain 2 tbsp cincalok.
Mark as completed

2

Slice 1 red onion.
Slice 1 red onion.
Mark as completed

3

Deseed and slice 1 red chilli.
Deseed and slice 1 red chilli.
Mark as completed

4

In a mixing bowl, whisk 5 large eggs.
In a mixing bowl, whisk 5 large eggs.
Mark as completed

5

Add in cincalok and ¼ tsp pepper. Mix well.
Add in cincalok and ¼ tsp pepper. Mix well.
Mark as completed

6

Heat 4 tbsp oil in a non stick pan.
Heat 4 tbsp oil in a non stick pan.
Mark as completed

7

Fry chilli and onion until onion is translucent.
Fry chilli and onion until onion is translucent.
Mark as completed

8

Pour in egg mixture.
Pour in egg mixture.
Mark as completed

9

When egg bottom is set, flip over to cook the other side.
When egg bottom is set, flip over to cook the other side.
Mark as completed

10

Dish out when omelette is set.
Dish out when omelette is set.
Mark as completed

11

Serve with calamansi lime and sambal belachan.
Serve with calamansi lime and sambal belachan.
Mark as completed

12

Garnish with coriander leaves
Garnish with coriander leaves
Mark as completed

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