Chinchalok Omelette (Egg with Fermented Shrimp & Onion)
Chinchalok omelette is a Peranakan dish as the condiment, chinchalok, originates from Malacca, Malaysia. It’s usually made into a relish made up of fermented small shrimps, chili, shallots and lime juice. We usually see this relish served together with grilled sambal stingray.
The Chinchalok omelette is as simple as making the egg onion omelette with the slight pungent taste of chinchalok.
Friends will always leave their leftover bottle of chinchalok when they come over for steamboat. My husband and I don’t usually take chinchalok as a dip, so it’s just sitting in the fridge waiting for it expiry. So I thought why not try cooking something with it, and thus I have this recipe here!
Chinchalok Omelette (Egg with Fermented Shrimps & Onion)
- 1 yellow onion peeled and sliced
- 2 eggs
- 1 tbsp chinchalok heaped tbsp
- Dash of white pepper
- 2 tbsps cooking oil
- Peel and slice a yellow onion
- Beat the eggs and stir to mix well with the chinchalok and white pepper.
- Heat oil in frying pan on medium heat. Add sliced onion and stir fry for about 2 mins or until translucent.
- Pour egg mixture over onions. Let it fry for about 3 mins or until eggs are almost cooked on surface but still look moist. Flip and let it cook for another min. Serve.
Did you make this recipe?