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.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 5 minutes |
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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.
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Ingredients
- 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 pepper (1茶匙胡椒粉)
Sambal Belacan (三巴峇拉煎)
- 4 big red chillies (4条红辣椒)
- 6 chilli padi (6条小辣椒)
- 2 teaspoon belacan lightly toasted. (2茶匙峇拉煎)
- ½ teaspoon sugar （半茶匙糖）
Instructions
- 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。)