KUALA LUMPUR, Feb 8 ― Nyonya food fascinates me. The intricate fusion of Chinese and Malay flavours is very distinctive and easy on the palate. Most people tend to shy away from cooking Nyonya food, thinking that it is a difficult feat.

The truth is Nyonya food is quite easy to dish up. And to prove it to you, let’s start with something simple, yet steeped in Nyonya flavours ― Cincaluk egg omelette. Made with eggs and the main flavouring ― cincaluk, this dish is one that will have you either hating or loving it.

Cincaluk, or cincalok, is actually fermented shrimp, and they’re a very well-loved ingredient among many Asians, almost like the anchovies of the east. Made by thoroughly mixing fresh, small shrimps with equal amounts of brine and rice before being sealed tightly in a jar to be fermented for three days, this condiment has a pungent aroma and a very distinct salty flavour.

They’re quite easy to spot ― if you see clear glass bottles with a mass of tiny pink shrimps and little black dots for their eyes, you know you’ve found your ingredient. Trust me, they taste way better then they look. The intense flavours of the cincaluk gives a pronounced saltiness to the omelette, so do be careful when you’re adding salt to this dish.

The flavours from the cincaluk is definitely an acquired one, so you might want to go easy on it if this is your first experience with this condiment.

Due to the nature of its flavour, cincaluk egg omelette works very well as a flavour enhancer. Hence, it is best paired with bland-tasting food, like plain porridge or white rice. This helps the interesting set of flavours from the omelette and cincaluk to stand out further.

Just remember to go easy on the salt or skip it altogether.

Cincaluk egg omelette

Preparation time:  Less than 5 minutes

Cooking time: 5 minutes

Serves 2

1 tablespoon store-bought cincaluk

3 shallots, skin removed and finely sliced

2 large chicken eggs, beaten

1/2 teaspoon lime juice

1 birds eye chili

Dash of black pepper

1 tablespoon vegetable oil

Garnish with Thai basil leaves

1.  Heat vegetable oil in a wok over high heat, add shallots and saute until soft.

2. Add beaten eggs, reduce heat to small stirring once or twice until eggs are slightly cooked.

3. Scatter cincaluk, lime juice and cut chillies over egg. Add a dash of pepper.

4. Fold egg over to form a semi circle.

5. Flip egg onto the other side and cook for further 20 seconds.

6. Transfer to a plate and garnish with Thai basil leaves.

7. Best eaten with steamed rice.