Don Signature Crab - Singapore Food Guide

Chinchalok Omelette (Fermented Shrimp)

A Singapore-style, wok-fried chinchalok omelette that marries fluffy eggs with umami fermented shrimp and chilli padi for a bold, hawker-style punch.

Chinchalok Omelette (Fermented Shrimp)

About this dish

Chinchalok Omelette (Fermented Shrimp) is the sort of punchy, no-fuss dish you’ll find tucked into kopitiam breakfasts, late-night supper plates or home-cooked zi char spreads across Singapore. The fermented shrimp (chinchalok) gives a deep umami funk balanced by the bright heat of chilli padi and a squeeze of calamansi, while the eggs provide a comforting, fluffy backdrop — perfect over steamed rice or eaten straight from the plate at the heartland table.

In Singapore this omelette sits comfortably between hawker stall flavours and homely cooking: imagine a Tiong Bahru or Toa Payoh kitchen on a weekday morning, or an East Coast family dinner where everyone tucks in communal-style. It’s quick enough for weeknight dinners and versatile enough for potlucks — scale it up, add chopped vegetables or fold in ikan bilis for crunch. The texture aims for crisp edges with a soft, slightly custardy centre; the flavour is salty, funky and bright, with chilli heat that can be dialled for kids or supper companions.

This recipe leans into local ingredients and simple technique: a hot wok or non-stick pan, a few sharp aromatics (shallot, garlic, chilli padi), and the star — chinchalok. If you can’t find chinchalok at your neighbourhood Sheng Siong, NTUC FairPrice or Cold Storage, a small amount of belacan or a gently fermented shrimp paste will get you close, though the flavour will differ. Serve with steamed jasmine rice, achar or a simple cucumber salad for a proper Singapore-style makan experience.

Ingredients

  • 4 large eggs (about 200 g), beaten lightly
  • 2 tbsp chinchalok (fermented shrimp paste) — start with less and adjust to taste
  • 1 small red onion or 2 shallots (about 50 g), thinly sliced
  • 2 cloves garlic, finely minced
  • 3 bird's eye chillies (chilli padi), thinly sliced (use 1 red chilli if you prefer milder)
  • 1 tbsp vegetable oil or peanut oil for frying
  • 1 tbsp neutral oil for cooking eggs (or butter for richer flavour)
  • 1 tsp fish sauce (optional, for extra depth)
  • 1/2 tsp caster sugar or palm sugar (to balance the saltiness)
  • Juice of 1 calamansi or 1 tsp lime juice
  • 1 spring onion, thinly sliced (for garnish)
  • Small handful coriander leaves (cilantro), roughly chopped (optional)
  • 2 tbsp fried shallots (bawang goreng), to garnish (optional)
  • Freshly ground white or black pepper, to taste
  • Cooked steamed jasmine rice, to serve

Step-by-Step Method

  1. Prepare ingredients: beat the eggs lightly in a bowl, thinly slice the shallots/onion, mince the garlic, slice the chilli padi and chop the spring onion and coriander for garnish.
  2. In a small bowl, mix the chinchalok with the minced garlic, sliced chillies, fish sauce (if using) and sugar; add the calamansi or lime juice and taste—adjust saltiness by adding a touch more chinchalok or a pinch of sugar to balance.
  3. Heat 1 tbsp vegetable oil in a wok or frying pan over medium-high heat until shimmering. Add the sliced shallots and stir-fry for 1–2 minutes until fragrant and slightly softened.
  4. Add the chinchalok mixture to the pan and stir for 30–45 seconds on high heat to release aroma—watch for smoking and lower heat slightly if it spits. This step builds the dish’s umami base, like a zi char element.
  5. Lower the heat to medium. Wipe the pan clean and return it to medium heat, adding 1 tbsp neutral oil or butter. Pour in the beaten eggs and immediately swirl to create an even layer. Let set for 20–30 seconds.
  6. When the edges start to set and crisp slightly, use a spatula to lift and fold the omelette once or twice. For a fluffy, slightly runny centre, cook for about 1–2 minutes more; for fully set, cook 2–3 minutes until cooked through.
  7. Slide the omelette onto a serving plate and spoon the warm chinchalok-shallot mixture over or beside the omelette. Garnish with spring onion, coriander and fried shallots, and finish with a grind of white pepper.
  8. Serve immediately with steamed jasmine rice and sides like achar or cucumber salad. Taste and adjust at the table—some like a squeeze more calamansi or extra chilli padi for heat.

Tips & Serving Ideas

  • Chinchalok is salty and funky—start with less (1 tbsp) and add more after tasting; local supermarkets like NTUC FairPrice, Cold Storage or specialty wet markets sometimes carry it.
  • Adjust chilli heat: use fewer bird's eye chillies for children or swap for a red chilli for milder spice commonly preferred in kopitiam breakfasts.
  • For authentic hawker-style charred edges, use a very hot wok and a high smoke point oil; for gentler home cooking, use a non-stick pan and medium heat to avoid over-browning.
  • Make-ahead: keep the chinchalok mixture in a sealed jar in the fridge for up to 3 days and whip fresh eggs when ready to serve for best texture.
  • Leftovers reheat well: gently reheat in a pan over low heat to keep the omelette tender; avoid the microwave which can make it rubbery.
  • Substitutions: if you can’t find chinchalok, a small amount of belacan or fermented shrimp paste mixed with a squeeze of lime will work — flavour will be different but still delicious.
  • If you like a creamier omelette, add 1 tbsp water or a splash of evaporated milk to the beaten eggs before cooking.

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