Cincalok which is made out of fermented tiny shrimps known as ‘acetes’ or in Malay, ‘udang geragau’. Cincalok is often used in dishes and dips. It is mostly found in cities where the Peranakan community is living in such as Malacca and Penang. Cincalok is often added to dishes for its flavours. One of the many popular ways to use cincalok is adding them to a plain omelette. Doing so results in a flavourful omelette filled with umami. The very mild hint of seafood makes this omelette more exciting.
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. When making this dish with bagoong alamang, skip salt as it is not really needed.
Cincalok Omelette is also known as: Fried Egg with CincalokTelur Dadar Cincalok
Beat egg yolks and egg whites separately. Then mix together evenly.
Mix oil, onions, a dash of pepper and the fermented small shrimps (cincalok) into the egg mixture.
Heat pan with some oil over medium heat. Allow egg to be cooked before flipping to prevent the egg from tearing apart.