Nyonya food fascinates me. The intricate fusion of Chinese and Malaysian flavours are very distinctive and easy on the palate. Most people tend to shy away from cooking Nyonya food, thinking that it is a difficult feat. The truth is Nyonya food is quite easy to dish up. And to prove it to you, let’s start with something simple, yet steeped in Nyonya flavours- ‘Cincaluk’ egg omelette. Made with eggs and the main flavouring- cincaluk, this dish is one that will have you either hating it or loving it.

‘Cincaluk’, or ‘cincalok’, is actually fermented shrimp, and they’re a very well-loved ingredient among many Asians, almost like the anchovies of the east. Made by thoroughly mixing fresh, small shrimps with equal amounts of brine and rice before being sealed tightly in a jar to be fermented for 3 days, this condiment has a pungent aroma and a very distinct salty flavour. They’re quite easy to spot- if you see clear glass bottles with a mass of tiny pink shrimps and little black dots for their eyes, you know you’ve found your ingredient. Trust me, they taste way better then they look. The intense flavours of the ‘Cincaluk’ gives a pronounced saltiness to the omelette, so do be careful when you’re adding salt to this dish. The flavours from the ‘Cincaluk’ is definitely an acquired one, so you might want to go easy on it if this is your first experience with this condiment.

Due to the nature of their flavours, ‘Cincaluk’ egg omelette works very well as a flavour enhancer. Hence, it is best paired with bland-tasting food, like plain porridge or white rice. This help the interesting set of flavours from the omelette and ‘Cincaluk’ stand out further. Just remember to go easy on the salt or skip it altogether.

Share the recipe with your community: