📝 About This Recipe
A cornerstone of Kristang (Portuguese-Eurasian) soul food, this omelette celebrates the bold, funky, and umami-rich profile of Cincalok—fermented krill from the historic shores of Malacca. The shrimp provide a salty depth that is beautifully balanced by the sweetness of red onions, the floral heat of bird's eye chilies, and a bright squeeze of calamansi lime. It is a rustic, aromatic masterpiece that transforms humble eggs into an explosion of Nanyang flavors.
🥗 Ingredients
The Egg Base
- 5 pieces Large Farm Eggs (at room temperature)
- 2 tablespoons Cincalok (Fermented Krill) (drained of excess brine)
- 1/2 teaspoon Light Soy Sauce (optional, as cincalok is already salty)
- 1/4 teaspoon White Pepper (ground)
Aromatics & Texture
- 1 medium Red Onion (halved and thinly sliced)
- 3-5 pieces Red Bird's Eye Chilies (finely chopped; adjust to spice preference)
- 2 stalks Spring Onion (finely chopped)
- 1 handful Fresh Cilantro (leaves only, roughly chopped)
- 1/2 piece Tomato (seeded and finely diced)
Frying & Garnish
- 3-4 tablespoons Cooking Oil (vegetable or peanut oil)
- 2 pieces Calamansi Lime (halved, for serving)
- 1 tablespoon Fried Shallots (for garnish)
👨🍳 Instructions
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1
Crack the eggs into a large mixing bowl and whisk lightly until the yolks and whites are just combined.
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2
Add the cincalok to the eggs. Use a spoon to break up any clumps of krill so they distribute evenly throughout the mixture.
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3
Incorporate the sliced red onions, chopped bird's eye chilies, diced tomatoes, and half of the spring onions into the egg mixture.
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4
Season with white pepper and light soy sauce. Note: Be cautious with salt, as the fermented krill is naturally very salty.
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5
Beat the mixture vigorously for about 30 seconds to incorporate air; this ensures a fluffier omelette texture.
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6
Heat a wok or a heavy-bottomed non-stick skillet over medium-high heat until it begins to shimmer slightly.
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7
Add the cooking oil, swirling it around to coat the sides of the wok or pan.
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8
Once the oil is hot (test with a drop of egg; it should sizzle immediately), pour in the egg mixture.
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9
Using a spatula, gently push the cooked edges toward the center, allowing the raw egg to flow to the edges.
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10
Lower the heat to medium and let the omelette cook undisturbed for 2-3 minutes until the bottom is golden brown and the top is mostly set.
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11
Carefully flip the omelette. If it is too large, you can cut it into quarters in the pan or use a large plate to assist the flip.
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12
Fry the second side for another 1-2 minutes until beautifully browned and fragrant.
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13
Slide the omelette onto a warm serving platter.
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14
Garnish with the remaining spring onions, fresh cilantro, and a sprinkle of crispy fried shallots.
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15
Serve immediately while piping hot with calamansi lime halves on the side to be squeezed over just before eating.
💡 Chef's Tips
Always drain the liquid from the cincalok before adding it to the eggs to prevent the omelette from becoming too watery. For an extra fluffy 'soufflé' effect, separate the egg whites, whisk to soft peaks, then fold them back into the yolk and cincalok mixture. If you find the smell of cincalok too pungent, lightly sauté the krill with the onions first before adding them to the egg batter. Control the heat carefully; the high protein and sugar content in fermented krill means it can burn quickly if the pan is too hot. Use a well-seasoned cast iron wok if possible to achieve 'Wok Hei'—the breath of the wok—which adds a smoky dimension.
🍽️ Serving Suggestions
Serve as a side dish with steaming hot jasmine rice and a bowl of 'Masak Lemak' (vegetables in coconut gravy). Pairs excellently with a side of Sambal Belacan for those who crave extra heat. For a complete Kristang meal, serve alongside 'Devil's Curry' (Debal) to balance the richness. Accompany with a refreshing iced lime juice or a cold lager to cut through the umami saltiness. Can be sliced and used as a filling for a fusion sandwich with sourdough bread and cucumber ribbons.