Classic cincalok omelette


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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