Cincalok Omelette

My brother has recently returned from a short getaway to Malacca, Malaysia with a bottle of cincalok - fermented small shrimp. Usually served as a condiment, the pungent salty pink little shrimps can also be fried with dishes. One of the easiest way to showcase that unique gorgeous flavour, is to fry it with an omelette. Absolutely delicious, if you ask me.


2                              eggs
1/2                           white onion or 4 shallots, sliced
1                              red chilli or 2 small chilli padi (if you like it spicier), sliced
1 tablespoon            cincalok or more if you prefer
2 tablespoons          cooking oil


Heat a frying pan with 2 tablespoons of cooking oil. Add in the sliced onion and chilli and fry until it is fragrant.

Beat the eggs with the cincalok and add into the frying pan.

Fry each side of the omelette on high heat for about 30 seconds and serve.

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