As the saying goes "Don't judge a book by it's cover", we would say don't judge the simplicity of this Perankan dish just by looking at the ingredients. Here's Chinchalok Omelette with Sambal Belachan from Jo.
Upon receiving the recipe, we got excited and did our 1st trial. O-M-G! It was so salty! We suspected that it could be due to us pouring in too much chincalok gravy into the egg mixture. Hence, we used lesser gravy on our 2nd trial. The taste was better while we also have to admit that it tasted just like any other omelette with tiny bit of chinchalok. So, to achieve the optimal taste, we would suggest to add 2 portions of shrimps to 1 portion of the juice. But of course, that's just our taste buds!
We also made our own belachan as well. The taste of the belachan is really good and best of all, we never knew it was that easy to prepare. To get more fragrance out from the chilli, do lightly stir-fry the belachan powder over low heat first before blending everything, it helps bring out the 味道, enhancing the overall taste.
Do give this Chinchalok Omelette with Sambal Belachan recipe a try and adjust the proportion according to your taste bud! Have fun!
Chinchalok Omelette with Sambal Belachan
Food preparation time: 10 mins | Cook time: 5 mins | Total time: 20 mins
No. of serving: 4 (4 人份)
- ½ onion, slice thinly (½洋葱，切片)
- 2 tablespoons oil (2汤匙油)
- 1 lime, cut into half (1个檸檬，切成一半)
Egg Mixture (蛋)
- 6 Eggs (6个鸡蛋)
- 2 tablespoon Chinchalok, 1 tablespoon of the juice (2汤匙真加洛辣椒，1汤匙的汁)
- 1 tablespoon Spring Onion, chopped finely (1大匙葱，切碎)
- 2 Chilli Padi (2个小辣椒)
- 1 teaspoon of pepper (1茶匙胡椒粉)
Sambal Belacan (三巴峇拉煎)
- 4 Big Red Chillies and 6 Chilli Padi (10条红辣椒)
- 2 teaspoon Belacan, lightly toasted. (1茶匙峇拉煎)
- ½ teaspoon Sugar （半茶匙糖）
Cooking Directions 烹煮过程
Step 1: Prepare the sambal belacan – Put all ingredients into a mixer. Add in more belachan if you like it saltier. (準備三巴峇拉煎 – 把所有材料放入攪拌機。您可以随意调味。）
Step 2: Beat the eggs. Mix in all ingredients into the beaten eggs. （雞蛋打好后， 把所有的材料倒入蛋里搅拌。）
Step 3: In a frying pan, heat up the oil over medium heat. Pour in onion, sautéed till the colour becomes translucent. Pour in egg mixture, allow it to cook on 1 side, slice the egg into big portions and flip it to cook the other side. Once it is fully cooked, serve with belachan chilli and lime. (在一个平底鍋里，用中火燒熱油。倒入洋蔥，炒到洋蔥变的稍微透明。倒入蛋，让低面煮熟，然后並翻到另一面煮。一旦完全煮熟，就能与三巴峇拉煎和檸檬一起上菜。)
Recipe by: Jo
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