One of the best loved Nyonya dish which is the favourite for many as well as me. Cincaluk is a local product made of fermented shrimp used to enhance flavor in many Malay or Peranakan dish.. Most of the time cincaluk served as dipping sauce.
I bought a bottle of cincaluk during a visit to Historical city of Malacca which is known for the Baba-Nyonya (Peranakan) heritage. When i came home the first thing came to mind is this delicious simple cincaluk omelette. Its easy and simple to prepare in no time. A perfect bachelor recipe and goes really well with hot white rice.
Ingredients
1 1/2 tbsp cincaluk
4 large eggs
1 red chilly,seeded and chopped
1 large red onion,chopped
1/3 tsp pepper powder
3 tbsp peanut/vegetable oil for frying
Methods
Drain cincaluk to discard the brine. Keep aside.
In a bowl, beat eggs and add chopped onion and red chilly. Stir.
Add the cincaluk and pepper powder. Mix well.
Heat oil in a frying pan and pour in the egg mixture. Cover with lid and cook for 1-2 minutes till the bottom of the omelette golden brown. Flip and cook on the other side for another 1 or 2 minutes.
Transfer to a serving plate
Notes
- Do not add salt into the egg mixture as the cincaluk are salty enough
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