Another way…

I blogged about how I cooked my version of the cincaluk omelette here – the one where I rolled some of the fermented shrimps in the fried egg. That was very nice but a tad too salty due to the excessive amount of cincaluk used plus it was quite a hassle.

So the other day, I tried a simpler way and for that, I got these ingredients ready…

– one Bombay onions and two chilies, both thinly sliced and two sprigs of curry leaves and two tablespoons of cincaluk. The previous occasion, I used shallots, cili padi and Thai basil leaves but I thought I would do it differently this time.

Then I beat 5 eggs and mixed that thoroughly with all the aforementioned ingredients…

Now that everything was ready, I heated up a non-stick pan and added just a bit of oil to grease it completely and I poured in everything…

After it was cooked on one side, I flipped the omelette over…

Darn! I should have used a smaller pan – it turned out that the omelette was nicely browned around the centre but kind of pale around the side. I would have to remember that the next time I want to cook this again and divide everything into two and fry twice so that I would end up with two nicer looking omelettes…hopefully.

Anyway, once it was cooked on both sides, I dished it out onto a plate and served…

As they say, the test of the pudding is in the eating…and I must say it was very nice – a lot nicer than what I had here and a lot easier than how I did it previously.

I think I would stick to this way of cooking cincaluk omelette from now on…