I didn’t cook or bake during the Chinese New Year holiday. All I did was eat, drink and sleep. I even skipped my weekly yoga. That’s how lazy I was. Now that CNY is over, I can go back to my routine. That’s where cincalok omelette come in – a super lazy, super easy dish. Hehe I still have about half bottle of cincalok left from my Melaka trip last year so it’s better I make use of it before it expire.
In a bowl, add cincalok to the eggs and beat well. Then, add sliced onion and red chili. Mix well.
Add oil in the pan, pour the eggs and cook until the done-ness you prefer.
Perfect blend of cincalok and egg. It’s not salty. Just nice. Feel free to add more or lessen the cincalok quantity according to your preference.
4 eggs, beaten
2 teaspoons cincalok
2 shallots, thinly sliced
1 red chili, thinly sliced
2 tablespoons oil
1. Beat eggs and cincalok together in a bowl.
2. Add in shallots and red chili. Mix well.
3. In a heated non-stick frying pan or wok, add oil.
4. Once the pan is hot, add the eggs. Done-ness depends on your liking.