Cincalok Omelette

Pictures went bizzared. I make mistakes too, its not always golden rain for me. Aplenty mistakes made, I tried to redo them, I guess only so far I could do. As you have noticed, pictures to this Malaysian authentic egg dish I know didn't turn out good. Then again, no point spilling over spilled milk, I guess sometimes its not the pictures, but its the person who sincerely and genuinely share meaningful recipes, which will never fail you. In the sense that you can daringly replicate and you will be jolly good be fine. Okay. Egg is the story today (Egg Mayonnaise Sandwich, Egg Potato Salad, Egg Sodhi & Egg Chicken Vinegar), as well you need to get a bottle of cincalok (I've attached the picture). 

Cincalok is akin belacan in taste (Kacang Buncis Goreng Belacan). Its the salty one (Salted Egg York Fish), the magic for this fried egg dish (Chinese Egg Foo Yung, Egg Cheesy Bun, Malaysian Egg Benedict & Egg Green Chilli Curry). Cincalok is runny and mushy, you can actually see tiny bitsy of shrimps, making this Cincalok Omelette is really straightforward. Like how you fry your own style omelette. How much of cincalok to add depends on you, please don't overdo it. Saltiness will overkill your tongue, so just estimate how much is needed for that much of eggs. Once eggs are lighten beaten with cincalok , its all about frying alongside chillies, shallots and spring onion atop. By far, Cincalok Omelette is not for the faint heart. Your palate must be as strong as mine, yearning for typical Malaysian dishes (Chinese Tea Eggs, Egg Vindaloo, Bean Sprout Omelette, Fried Mee, Assam Curry Fish, Papaya Sardine Curry, Sour Fish Soup & Gado Gado). 

Ingredients

3 eggs

1 tbsp cincalok

1 tsp sugar

3 shallots - chopped

2 red chillies - chopped

2 stalks spring onion

1/2 lime

3 tbsp oil

Method

Lightly beat and mix eggs with cincalok. 

Keep aside.

In heated oil, saute shallots and chillies

Pour egg mixture over.

Spread it by titling the pan.

Sprinkle spring onion atop, 

Turn omelette to cook on the other side.  

Either remove it as one big piece or gently run it with spatula to cut into pieces.

Serve with lime to squeeze over before eating.