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Fried Egg with Fermented Small Shrimps

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Fried Egg with Fermented Small Shrimps

Seafood

Category

Seafood

Easy

Difficulty

Easy

Total Time

Total Time

Prep 05 M / Cook 10 M

Servings

Yield

4 Servings
Grace Teo
Grace Teo   thegraceteo
Published on October 12, 2013

  Based on 332 ratings  Watch Now

Background

Try this special Nyonya dish which is common among Peranakans. Recreating this dish brings back lots of childhood memories. I will be sure to finish my meals fast whenever this dish is served.

Lots of ingredients required for cooking Asian dishes are unavailable in Europe. It is especially difficult to get hold of Cincalok (fermented tiny shrimps) like those sold in Malaysia. I had to use the Phillipines version known as Bagoong Alamang. It is very much saltier than Cincalok. Remember when making this dish with Bagoong Alamang, lessen the amount of salt. Try this omelette. It is different from the norm!

Fried Egg with Fermented Small Shrimps is also known as: Fried Egg with Cincalok

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Ingredients

A

  • 4 egg(s)
  • 1 yellow onion(s)  
  • 1 tablespoons oil
  • white pepper
  • 2 tablespoons cincalok  

Steps to Prepare

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Step 1:

Beat egg yolks and egg whites separately. Then mix together evenly.

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Step 2:

Mix oil, onions, a dash of pepper and the fermented small shrimps (cincalok) into the egg mixture.

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Step 3:

Heat pan with some oil over medium heat. Allow egg to be cooked before flipping to prevent the egg from tearing apart.