I heard people praising it to the skies and so I tried cooking it myself once…but it did not get me jumping up and down with delight. I just thought it was nice and I quite liked it but it would not be something I would want to cook again. After all, there are many other ways in which I can cook using cincaluk (fermented shrimps) and derive a lot more satisfaction from what I can dish out.

Then, the other day, when I went to that nyonya restaurant in Malacca, I did not hesitate to order their cincaluk omelette as I wanted to see how they did it and whether there was anything that I had missed. I must say that I was quite disappointed as it turned out to be just omelette with a teeny-weeny bit of thinly sliced long bean and carrot…and just a little bit of cincaluk, so little that I had difficulty tracing its taste in the egg…and when I did, I was not too thrilled either as I guessed they had used the bottled variety which was a far cry from the best we can get around here – the homemade ones from Bintulu which I had used when I cooked mine and that, of course, made a whole lot of difference in the taste. I made my mind there and then that I would try cooking it again –  my own version this time and it would be a whole lot nicer than my first attempt.

I put two tablespoons of cincaluk in a bowl and squeezed four calamansi lime into it for the juice and I added eight cili padi, some thinly-sliced shallots and bits of serai (lemon grass) as well. I did not slice the serai thinly so that it may be removed in the process of eating – I like the taste and the fragrance but I do not quite fancy biting into it, you see…

Cincaluk egg - ingredients 1

Then I beat two eggs and threw in some Thai basil/mint leaves, sliced chilies (more for the colour than anything else as the current ones that we can buy from the market aren’t hot at all) and a pinch of msg…

Cincaluk egg - ingredients 2

Ah yes! I also scooped out a bit of the cincaluk, around two teaspoons, and added it to the egg as well.

After that, I heated up some oil in a pan and poured in the egg along with the ingredients in it. When it had started to cook especially at the bottom, I added the cincaluk like this…

Cincaluk egg - cooking

…and then I folded the edges in to sort of roll it up.

When it was cooked, I took it out and placed it in a long dish, ready to be served…

STP's cincaluk egg 1

So, was it good? I would say that it was really very very nice with all the exotic tastes and fragrances of the ingredients used…but I would reduce the amount of cincaluk used the next time around, maybe by half so that there would be just enough to apply a thin layer of it to the egg in the pan like a spread of jam or peanut butter. As it was, I found it a bit too salty and though it went perfectly well with rice, one would not be able to eat it and enjoy it on its own.

STP's cincaluk egg 2

On the whole, I would say that I was very satisfied with my version of the cincaluk omelette but there is still some room for improvement and I certainly would try cooking it again. I am pretty sure the next time around, it would be just right…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

42 thoughts on “Satisfied…”

  1. i don’t really fancy cincaluk cos it’s a tad too fishy for my liking :/

    your version looks great though, even better than the one i had in one of the nyonya restaurant!

    Which nyonya restaurant was that? Hardly any cincaluk taste leh, that one that I went to…almost like eating plain omelette. Cincaluk has its own smell and taste – I acquired the taste quite late too, never liked it when I was younger. In fact, I never liked many things when I was younger. Loved belacan since small though even though many would say that is smelly too.

    1. yay i am first again chop chop chop 😀

      Yes, haven’t seen you around for a while. Went home to Malacca for the week-long vacation? Bet you had fun and ate a lot of delicious mama’s cooking… 😉

  2. I forgot .. I shouldn’t come to your blog at 12.19midnight lor T_T

    I want to eat all those food now !!!!!

    No lah…not all the time, there’s food…just most of the time. Muahahahahaha!!!! 😀

  3. It certainly looks good! I’ve never had cincalok this way … only fried with pork and tamarind juice.

    You must try it steamed with pork or chicken. Very very nice, I tell you.

    1. You have a recipe here? Or better yet, cook it for me when I visit 🙂

      When? When are you coming? No recipe as in one with specific measurements. That’s how I cook – agak-agak, follow instincts one. It all comes naturally… Hehehehehehe!!!! 😉 But I see cooking shows like Chef Wan’s. He has a recipe with all the measurements – but when you watch him cook, he will simply campak this, campak that, taste a bit…add some more – where got follow his recipe one?

  4. My eyes almost popped out when you say two tablespoons of cincaluk for two eggs! The same happened to me when i tried making it years ago. The omelette was too salty to be eaten that it had to be thrown away. Haha!

    Why throw away? Eat with rice, very nice too!!! Just that it is too salty to eat on its own…and in a way, it is good too – cannot eat a lot at one go so no need to cook too much – like salted fish – just one small piece enough for a family for two meals, at least. Hehehehehehe!!!! 😉

  5. I have never tasted cincaluk before, wonder how it taste, some says it tastes too fishy.

    Good, good… No need to learn. When many people like and everybody wants to buy, the price will go up and up… If you can eat belacan, you probably will have no problem with that.

  6. To put filling ( the extra cincaluk ) is a great idea. I will do that the next time too for extra oomph. The inclusion of Thai Basil leaves surely added extra aroma to the dish and I am sure going to love it even more. Maybe to cut the saltiness of the Cincaluk, you can squeeze out the juice and just rinse lightly under the tap. I think I’m going to cook cincaluk omelette with nasi goreng bodo today lar… cannot tahan seeing yours 🙂

    Now that’s a good idea! I think I will try that – at least, I will drain the cincaluk and rinse a little bit under a running tap. Perhaps that would be better than reducing the amount used because if there is not much cincaluk, then the smell and the taste and the bite also kurang already – may not be so nice.

    The minimum – must have lime juice and cili with cincaluk (in my family, we usually use this as a dip, eat ulam style with cut raw cucumber) – the rest of the ingredients are optional but the additional fragrances will definitely make it much nicer.

    Ummm…what’s nasi goreng bodo? Must check your blog now – see got or not….

    1. Nasi goreng / mee goreng bodo means very basic and very simple ingredients and way of cooking. All campak- campak one 🙂

      I see…exactly like my way of cooking, all campak! Muahahahaha!!!! 😀

  7. Hey that looks really delicious! 🙂

    Your plating is great too – definitely a good restaurant quality, you should open one in Sibu.

    Looking forward to eating your cooking. 😉

    Would love to have you come over for dinner someday. Only hope you will not be disappointed… 😉

  8. Very well done! I am now pining for cincaluk but I don’t fancy those sold in supermarkets. The one you used has a nice reddish color just like the one my grandma used to buy years ago. Your omelette look so delicious. Nothing beats home cooked.

    Ya…the bottled ones at the supermarts are so pale and so salty, not much of the cincaluk fragrance at all. Wouldn’t bother using those… 😦

  9. wow!! this one looks so professional.. especially with your presentation it really looks like the work of a michelin star chef!! yummy yummy~~ now that’s a very successful one you think?? drool~~

    Flatterer!!! Ah well…as long as you don’t say that I look like the Michelin mascot, it’s ok, I guess. LOL!!! 😀 Still room for improvement – will certainly work on it till it’s sheer perfection! 😉

  10. Whao, Love Nyonya food but nvr in my life try this! Your plating looks great, I’m salivating now. Did you get the professional to snap the pic for u?! It’s beautiful!;D Whn are you going to open your own restaurant? Coz u are a wonderful cook!

    Sigh!!! If only I knew I could cook, I would have gone into this line – would be very very rich by now. 😦 No lah, just used my digicam and simply clicked… Glad that the pic turned out pretty well.

    You must give this a try – really out of this world but unfortunately, you would not be able to get anything the same at the restaurants anywhere or at least, I don’t think so…

  11. So yummy………Cincaluk from Bintulu……wow….buy from which shop? I never try cincaluk before….does it taste like belacan sambal?

    No, it has its own unique taste. These good ones, you can’t buy from the shops. My teacher-friend gets for me everytime – buys from his student’s mum who makes her own at home. For one thing, can be very sure it is clean compared to what you can get from the market.

  12. I cant get no..satisfaction.. without tasting it bro. Wow great to know a different version of flied eggs, sure looks yummily ho ho liao ;).

    Come, plan a trip to Sibu and then you can try this and lots lots more… You’ll be surprised whay nice stuff we have here – can give Penang a fight anytime. Hehehehehehe!!!!

  13. Your omelette version looks divine. 😉

    It was… Absolutely divine. Will try again soon – let’s see if I can reduce the saltiness, then it would be just perfect! 😉

  14. wow…your version is certainly much better. will be trying out. The one i made not nice. too salty. Coz i went and put all the cincaluk into the eggs. did not scoop out

    See Shereen’s comments and my replies… I’m going to try and work things out, make it a whole lot better. Anytime better than what they have in the shops…even now.

  15. Looks so yummy. Anything with cincaluk will taste superb. I gonna try it out.

    Good luck. I loved it very much – just too salty if not eaten with rice. Finsihed all the rice for once, none left over for fried rice in the morning, breakfast. 😉

  16. The first time I tried cincaluk is in cafe cafe for their cincaluk fried rice. I have to be honest.. I didn’t like the cincaluk but I guess it is because I’m not accustomed to the taste. Hehe.. your recipe sounds really good. I think the addition of lime is a bonus for me. 🙂

    That is their best seller! And one of the few fried rice in town that I like – most of them cannot compare with what I cook myself at home but that one, I would give a thumbs up…especially because of the cincaluk. LOL!!! 😀

  17. I saw this in your Facebook, and oh gosh…it looks so beautiful and delicious. Thanks for the recipe!

    Not for you, not for you… I’m sure your missus will say it is too salty, not good. LOL!!! 😀

    1. Haha, once a while is okay. Life would be miserable if we skip at those fabulous food around.

      My sentiments exactly! Once in a while will be fine… 😉

  18. hmmmm..i don’t like cincaluk, my brother in law love it with steam pork ribs…eeeeeeeeeeee…

    But i like the presentation, very nice!!

    Ahhhhh!!!!! He steams cincaluk pork ribs too? Best lah!!! I posted long ago – everybody loves it! Yum! Yum! I think I will do steamed cincaluk minced pork one of these days and share… Best also!!!

    1. Haha!! Wonder why Annie eeeee the cincaluk!

      She original Sibu Foochow – if my mum ate at home, my father would also say: Humph! So smelly… I think petai is worse though – cincaluk & belacan not so bad lah, smell nice! 😉

  19. My papa liked it – he would add onions and chillies, and don’t know what else, chill and eat with rice. I no like…those little black eyes, eyeeew!

    Ya…must squeeze lime. Just eat like that with rice also nice… You, got class one lah…where got want to eat low-class smelly things like this? 😛

    1. …but I love, love, love smelly durians! The hubby loves smelly petai…together we stand united on the ‘smelly frontier’!

      I remember when I cooked curry in the uni campus in the UK, the angmoh students walking past went ooooooo and ahhhhhhhh……but when I fried something with belacan, they went ewek…ewek…and spat and spat and spat!!! Muahahahahahaha!!!!!

      1. My angmoh loves petai and Cincaluk and belacan and budu too. However, he cannot tahan durian and cempedak as according to him, smells like dirty socks!Apalar..@#%^+@!

        He’s almost 100% converted…just that he does not eat fruits of any kind except when forced/bullied (*delete as applicable*). The things he does for love… Muahahahahaha!!!!

      2. Ya ya!! Itu angmoh…apalah @#%^+@! Hahaahaaa!!

        They don’t know what’s good, eh? 😉 LOL!!!

  20. Yoong…eeeeeeeeeeeeeeeeee…- the smelly taste and the colour look very geli.

    Hahahahaha!!!! *quickly hides it* I know you will not like it, belacan also you don’t like. Wait, wait…wait till one of your sons finds a wife who likes all these… Then you will have to smell and eat every day. Now one of them already loves kangkong belacan…..Muahahahahaha!!!!

    1. ….and those small black fishy eyes staring at you…eeeeeeeeee!

      Pretty beads… LOL!!! Now that you mentioned it, our cincaluk des not have those huge beady eyes – just little black spots, hardly noticeable. Another point in the favour of our Bintulu cincaluk…and not so plae till those big black eyes will stick out like a sore thumb.

  21. The last photo looks so nice but after I saw you putting so much chilli, not for me!! Haha!

    You don’t eat chili??? How do you survive in Malaysia? Not from Penang, I’m sure – I could not eat chili till I was in my 20s, taught/force-fed by my Penang friend. LOL!!! 😀 Now I love it – lebih pedas, lebih bagus! Yummmm!!!!!

  22. They say that if you can’t get them somewhere, make them. You certainly do well in cooking and presenting them to us. How about making a cookbook of food from Malaysia, your own version?

    No, thank you. Many cookbooks around, Malaysian ones as well…and besides, I cook old-school style, going by intuition rather than specific measurements. If I have to measure this and that while cooking, I can be sure the end result will be disastrous… LOL!!!

  23. I like cincalok with eggs…….but the cincaluk must be good and made from fresh shrimps……I takut fishy smell…!

    The Bintulu ones, fresh – made when bubuk is in season…homemade…clean – taste soooooo good!

  24. Wah now you are playing with the decoration also…
    Look like those frm big restaurant .. Put some leaves some more….
    Very nice…

    Have to a bit lah… Cannot be too miserable. You see the other bloggers – use DSLR, plating like professioanl, put flowers or whatever here and there in the photograph some more – looking so professional like what one can find in the recipe books or professional also kalah! At least, mine more cin-cai cin-cai – not to that extent! 😉

  25. i think by now, you can create a separate recipe blog called, What is Cooking in SuiTuaPui’s Kitchen? 🙂

    Not going anywhere, nobody dropping by in town so I do not go out to eat so much these days. Have to think what to cook and feature in my blog…otherwise nothing to blog about. All original, I cannot follow recipes one. Hehehehehehe!!!!!!

  26. wah even the presentation itself looked worthy on a menu. STP, why don’t you start your own cafe? With so many readers, I’m sure you won’t be short of customers. *wink

    Not in Sibu – small town…so many cafes and restaurants already….not enough business to go round and besides, I’m too old for this. 😦

  27. simple but looked really beautiful… especially the fluffy omelette! I like the fact you wrap the egg with the filling and not mix it in….

    I mixed a bit in the egg for the flavour…and the rest I wrapped in the omelette so that it would not be completely lost in the egg, can’t see at all.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: