Citrus goes well with cincalok omelette, so squeeze plenty of calamansi lime juice into the sambal belacan. You may also serve it with wedges of fresh lime.
CINCALOK is an ingredient endemic to this region and is popular in a few Peranakan dishes in Penang and Melaka.
It is made with a mixture of udang geragau or krill and rice fermented in brine, creating a delicacy with a distinctively pungent flavour that some people say is an acquired taste.
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Citrus goes well with cincalok omelette, so squeeze plenty of calamansi lime juice into the sambal belacan. You may also serve it with wedges of fresh lime.
Sauté shallots and chillies in hot oil before adding the omelette batter of eggs, cincalok and pepper. (Right) Whisk the eggs with cincalok and white pepper until light and fluffy before pouring into the sautéed shallots and chillies. — Photos: FAIHAN GHANI/The Star
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