Cincaluk Omelet. Cincaluk adds a salty and pungent flavor to the omelet, but it’s not overpowering.
Enjoy this simple recipe!
In the 600-year-old days of the Malacca Sultanate, Malacca was one of the most important ports for trade between the East and West.
Many Chinese merchants who arrived at the Malay peninsula with trade settled down and married local women.
Those descendants are known as Peranakan Cina (Chinese of local or strait origin), while women are known as Nyonya and men like Baba. Today, we refer to Nyonya cuisine as a combination of Malay and Chinese cuisine.
Malay and Penang people love their pickled baby shrimp, known as Cincaluk (Cincalok) in the Peranakan dialect.
Geragau, a tiny shrimp found off the west coast of Malaysia, is the primary ingredient in cincaluk. Many Malaysians don’t like the taste of the cincaluk fermented with salt water and sugar.
In this cincaluk omelet, the saltiness and robust flavor of the cincaluk are barely detectable. It’s a Malacca-style Nyonya cuisine because cincaluk is used in steamed eggs in Penang but not in an omelet.
There are just 136 calories in one serving of this meal. Enjoy!
- 4 pieces of eggs
- 3 dashes of white pepper
- 2 tablespoons of oil
- 1 tablespoon of cincalok
- 1 small onion sliced in thin pieces
- After beating the eggs, stir in the cincaluk, onion, and white pepper.
- On high heat, add the oil to a wok or frying pan. Ensure the oil is uniformly distributed and covers the entire surface of the wok or pan.
- Pour the mixture of the egg into the wok/pan and spread it evenly after a swirl of smoke rises from the sides of the wok/pan.
- It’s time to flip the omelet when the other side is a little burned. Take care not to overcook the meat. Serve right away from the prepared dish.