Cincaluk or cincalok are made from fermented shrimps or “gerago” or “geragau”, as the locals call them. Found along the shores of Malacca, these shrimps are less commonly available today as more beaches are being reclaimed.

One Nonya favourite using this shrimp paste is the cincalok omelette, whose taste is fully enhanced with a squeeze of kalamansi lime.

Serves 4

Ingredients:

5- 6 tablespoons cooking oil

2 tablespoons cincaluk

3 grade A eggs

1 big onion, peeled and sliced

4 bird’s eye chilli, sliced

1 big red chilli sliced

Pinch of ground white pepper

Salt to taste (optional)

Garnishing:

2 kalamansi lime, squeezed over the omelette before serving

Method:

1. Heat oil in wok, sauté the chillies and big onions until fragrant.

2. Add the eggs and give it a stir before adding the cincaluk and cooking it over low to medium heat. Adjust seasonings to taste. Omit the salt if it’s already tasty enough.

3. Once the omelette starts to set, flip it over and brown the other side.

4. Remove from wok and serve omelette with steaming white rice. Squeeze the lime juice over the omelette and enjoy.

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.