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print Cincaluk Omelet (Telur Dadar Cincaluk)
Ingredients:
4 eggs
1 heaping tablespoon cincaluk
1 small onion, peeled and sliced into thin pieces
3 dashes white pepper
2 tablespoons oil
Method:
Beat the eggs and stir to mix well with the cincaluk, onion, and white pepper. Heat up a wok or pan with the oil on high heat. Make sure the oil is spread evenly and coat the wok or pan surface well. When a swirl of smoke appears from the edges of the wok/pan, pour the egg mixture gently into the wok and spread into an even layer. Turn the omelet over when it’s slightly burnt on the other side. Fry until both sides are set. Dish out and serve immediately.
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That sounds good. I’m usually a big fan of fermented food but cincalok (at least, the versions they make out here in Sarawak) is too strong for me. But I guess if you use it in moderation and balance it with something sweet like the onions, then it should be fine.
Can you do the omelet with sambal belacan?
Nate – try to get the cincalok from Melaka, it’s great and not over-powering. Hmmm, never tried omelet with sambal belacan…interesting idea!
if cincalok is too strong isint blachan way stronger??
Yeah, I think belacan is stronger, but it’s all personal preference and acquired taste.
Nyonya has such a beautiful sound to it. For some reason it makes me thing of eyes( Nayan = Eyes in Bengali, east indian). I have never had fermented fish, but the omelet sounds so unique and different than what we are used to.
Hi Bee,
Isn’t it supposed to be TELUR dadar, and not TELUK dadar? Perhaps an oversight on your part ;)
You’re right. Typo. ;)
I haven’t had this in a long time. This is so god with rice!
Fantastic photos!
The key for this dish is definitely getting the pan very hot.
I’m craving for omelet for tonight’s dinner and your recipe here fits the bill nicely!
I tried this recipe, was very good, I could not find cincalok,I did find Bagoong alamang,Its very similiar.I used that as a substitute, was pretty salty, But still good. I might of used too much, will add less next time. :) I wonder if you can make it with Blachan?
Yes, Filipino Bagoong alamang is saltier. You can use less next time. I don’t recomment belacan with this omelet.
cincalok! i miss nyonya food!