Ingredients with Measurements:
- 3 eggs
- 1 tablespoon of cincalok (fermented shrimp paste)
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped red chili
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick frying pan
Step-by-step instructions:
1. Crack the eggs into a bowl and beat them until the yolks and whites are fully mixed.
2. Add the cincalok, scallions, and red chili to the bowl and mix well.
3. Heat the vegetable oil in a non-stick frying pan over medium heat.
4. Pour the egg mixture into the pan and spread it evenly.
5. Cook the omelette for 2-3 minutes or until the bottom is golden brown.
6. Use a spatula to fold the omelette in half and cook for another 1-2 minutes or until the eggs are fully cooked.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 5-7 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 150
Fat: 11g
Protein: 9g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Substitutions for ingredients:
- Cincalok can be substituted with other fermented shrimp paste or fish sauce.
- Scallions and red chili can be substituted with other herbs or spices of your choice.
Variations:
- Add diced onions or garlic for extra flavor.
- Use different types of chili peppers for varying levels of spiciness.
- Add chopped vegetables such as bell peppers or mushrooms for a more filling omelette.
Tips and tricks:
- Be sure to use a non-stick frying pan to prevent the omelette from sticking.
- Use a spatula to gently lift the edges of the omelette to ensure it is fully cooked before folding.
- Serve with a side of rice or bread for a more filling meal.
Storage instructions:
Leftover omelette can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the omelette in the microwave or on a stovetop over low heat until warmed through.
Presentation ideas:
Serve the omelette on a plate with a side of rice or bread.
Garnishes:
Garnish with additional chopped scallions or red chili for added flavor and color.
Pairings:
Pair with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad.
Troubleshooting advice:
If the omelette is sticking to the pan, try using more oil or a non-stick cooking spray.
Food safety advice:
Be sure to cook the omelette until the eggs are fully cooked to prevent foodborne illness.
Food history:
Cincalok is a traditional Malaysian condiment made from fermented shrimp paste.
Flavor profiles:
Salty, savory, and slightly spicy.
Serving suggestions:
Serve as a breakfast or lunch dish.
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Region: Malaysian