Chinchalok Omelette with Sambal Belachan
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
4people 10minutes
Cook Time
5minutes
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Ingredients
  • ½ onionslice thinly (½洋葱，切片)
  • 2tablespoons oil(2汤匙油)
  • 1 limecut into half (1个檸檬，切成一半)
Egg Mixture (蛋)
  • 6 eggs(6个鸡蛋)
  • 2tablespoon chinchalok1 tablespoon of the juice (2汤匙真加洛辣椒，1汤匙的汁)
  • 1tablespoon spring onionchopped finely (1大匙葱，切碎)
  • 2 chilli padi(2个小辣椒)
  • 1teaspoon 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)
  • 2teaspoon belacanlightly toasted. (2茶匙峇拉煎)
  • ½teaspoon sugar（半茶匙糖）
Instructions
  1. 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。）
  2. 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。）
  3. 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。)