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…
...STILL CRAZY AFTER ALL THESE YEARS! 
egg omelette! now that i have mastered fry egg, maybe next time i shall challenge myself with omelette! but not with cincaluk :/. maybe an ordinary one first…baby step ma 😀
Yes…yes…must learn how to cook. There’s another dish in tomorrow’s post…and I have a few exotic dishes coming up as well in the week and you know me – must be hassle-free, no fuss, easy to cook. Once you get the feel of it, you just can’t go wrong. 😉
yum! it’s 1am and i’ve had a big dinner and a big supper, but looking at this tempting omelet, i’d happily wanna dig into it! 😀
Gosh! So late and you’re still up? Football or something? This is my kind of cuisine – kampung, simple yet more exotic.
Brilliant! I must try this. 🙂
Another one not asleep yet! Yes, yes…you must try. It is very nice but you’d need Bintulu cincsluk – nicer than those bottled West Malaysian ones – those are very salty.
I make something similar for my daughter, it never lasts long. I really need to get into the habit of taking pictures before eating. A few days ago, I made some delicious eggrolls and although I meant to take pictures, by the time I got around to doing so my daughter was eating the last one! Oh well, next time… 😉
Same here. Often I will only remember when I’m done so I would be stuck with the choice of taking photographs of the finished product and describing the process verbally…or wait till the next time I cook the same dish.
I love cincaluk omelette. Can’t get seriously good ones outside…so will have to make my own and check out your method and recipe!
I have made one batch with a squeeze of lime into the egg smack before frying. Turns out to have a lovely zing that compliments the cincaluk!
Brilliant! I would think that the dash of lime would bring it to a whole new level. That’s how I make the dip – cincaluk, lime and thinly-sliced chilies. Goes absolutely well with rice.
very nice! i like! maybe i will also add in a few fresh oysters as well! definitely will try this dish out 🙂
Why not? You’d never know whether they’re compatible or not unless you try.
I can’t have enough of cincaluk omelette. When go to any Nyonya Restaurants that have this on their menu, never fail to order and always ended up eating too much rice:D Yours looked even more appetizing than those in the restaurants. Next time you come to KL, I will invite you to have dinner with me and you make this for me okay? LOL!
No problem at all, anytime! Or better still, when you come to Sibu again, I will cook this and all the kampung delights specially for you. Wink! Wink! Ya…I was disappointed with the one I had at the nyonya restaurant in Malacca – for one thing, their cincaluk was not was nice as the ones we have here.
Fuyoh!!!….my kind of recipe, easy & hassle free. Will definitely try out. Never mind the look, as long as it tastex nice. 2 Thumbs Up for you, Arthur.
More coming up in the next few days. Do stick around… 🙂
Welcome with open arms, hehehe!!!… and I am sure to hop in every day.
Always a pleasure… 😉
oh saturday morning omelette!! how nice if this is gonna be my breakfast now, haha~~ 😀
Breakfast? Not this… Goes well with rice so you would have to eat it for lunch or dinner.
Macam itu restaurant dish like that. More than pass already. Can bukak kedai now 😉
No need lah. You come to Sibu, I cook for you…and you say nice things about it, good enough lor… 😉
Hi, that’s a very inviting dish, can have extra rice and hide the weighing scale. 🙂
Happy weekend. Best regards.
Same to you. No worries, no weighing scale in the house. If I were to worry about my shape and size, I would not be enjoying cooking and eating and blogging about food, would I?
Happy new year to you!
I never thought about adding cincaluk into omelette. I think I will do just that next time. You are right that those from WM are just simply too salty. So, I must look for local cincaluk or make my own.
This is a nyonya dish, and the favourite of many. They say the bubuk is in season now, people in Bintulu are making cincaluk and belacan – best time to stock up. Ours are definitely a class above those factory made ones from the peninsula…
Qong Xi Fa Cai to you and your family too & Happy Chap Goh Meh tomorrow.
Hi there,
Been seeing you around everywhere of the food bloggers post and thought I would like to stop by to visit you and say hi!
I am not a fan of cincaluk but looking at the pic, it does sure look very appetizing and I might like to give this a try one day. Wait till I get hold of cincaluk first. Give me some time to go through your delicious dishes posted in your blog.
Happy Chap Goh Meh and have a wonderful weekend with your family!
Thank you and the same to you and your family…and thanks also for dropping by. A warm welcome, and do stick around. A few more hassle-free kampung-style recipes coming up… If you are not into cincaluk, you can substitute it with lap cheong sliced thinly (and throw in some leek as well) or bak kua cut into small thin strips and you would get some very nice omelette too.
just add two more eggs and the pan will be the right size… nice omellete…
Nothing wrong with the ingredients – the pan too big and the fire only in the centre at the bottom so the sides are not browned nicely as in the middle.
i meant, more eggs more to eat! hahaha…
More than enough – 5! Normally, when I cook ordinary omelette for a meal, I would use 2-3 eggs only – also enough. I/We eat very little… Hehehehehe!!!!
i oso eat very little one… hahaha…
Yalor…our metabolism not so good, what to do? Muahahahahaha!!!!
Same here la! No need to eat, smell only badan naik kembang. My metabolism langsung not working.. wakakaka.
Birds of the same feather flock together! Hehehehehe!!!! 😛
no wonder one tray of 30 eggs can lesap so fast
Oops!!! Caught red-handed! 😛
Or you should have used a bigger pan… cos fire in the middle hot and not at the side.. so by using bigger pan, the ingredients will be evenly spread.. hehehe… believe me or not.. words from an amateur cook! Anyway, even or not even, the omellete looks so good… eat while its hot! yummy!
Cannot use a bigger pan lah! My pan already so big – 15 inches, I think…and so heavy. The heat did not spread evenly – the bottom at the centre already starting to burn e.g. the onions…and the sides still pale in colour. The best way would be to use a smaller pan and make smaller omelettes – those would be much easier to flip too.
Yum!
Slurpssss!!!! 😉
Not a fan of cincaluk but that omelette looks nice and fluffy!
5 eggs! Gotta be thick and fluffy… LOL!!! I like thinner omelettes though… 😉
well i love omelet and onions is my favorite part of it
we put tomato and onions to our omelet we saute it first and then
mix it with beaten egg and fry it
Yes, frying the onions first would definitely add some extra fragrance to it – I did not do that that day.
the hardest part of cooking egg was the flipping thing
my egg dishes always end up unwhole haha
i tried some methods tho like plate method i saw on tv
Ya, they do that…when cooking risotto. Shouldn’t be a problem if your egg is well-cooked and not too thick.
Very nice. I would take 2 bowl of rice for this dish alone!
No, no…self-control. Must not eat so much and must exercise. You are following very closely in my footsteps. LOL!!! 😀
Your cincaluk look so dark? Not the pink kind one?
This is the Bintulu one…not like what you people have over there – so salty and not wangi.
Looks good! After reading your earlier cincaluk omelette post, I actually bought a bottle of cincaluk but I haven’t opened it hah! hah! Noted you did not saute the onions, just mix in the egg. Did it taste of raw onions or it is meant to be that way?
You can do it both ways – not really raw as the heat would have cooked the onions and soften them…but they would not have the fried/browned onion fragrance. My daughter doesn’t like friend onions especiallly shallots since small.
yummy yummy!!!
Yummy yummy indeed! My kind of food! 😉
I think omelette are great dishes. easy to make and so yummy but with cincaluk? eerrr… i dare not try.
It’s nice. Those who are more into exotic tastes would love it, that’s for sure.