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Steamed Eggs with Cincaluk Recipe


Steamed Eggs with Cincaluk

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Recipe: Steamed Eggs with Cincaluk Recipe

Ingredients:

2 eggs
2 bird’s eye chilies (cut into small pieces)
1/2 onions (sliced)
1/3 cup of water
1 spoon cooking oil (lard preferred)
2 tablespoons of Cincaluk (use 2 teaspoons if you prefer a lighter flavor)

Method:

Beat the eggs in a small bowl. Add in all the ingredients above and mix well. Steam for 8 minutes and serve hot.


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31 COMMENTS... read them below or add one

  1. Rasa Malaysia

    Ho Jiak,

    I think my Indonesian maid bought it in Jelutong morning market. It’s quite good. The brand is Cincaluk, LOL. Made by Merdeka Trading in Melaka.

  2. Rasa Malaysia

    cmos, thanks for visiting Rasa Malaysia. Yep, this is one of those long forgotten recipe…gotta stock it up in your fridge. ;)

  3. Rasa Malaysia

    Michael,

    Sounds familiar…I will have to call home and find out from my mother or aunt about Nasi Ubi…

    Cincaluk or “Heh Ya Keh” (in Hokkien) is also superb when stir-fried with fatty pork.

  4. Chubbypanda

    Mmmm… Cincaluk. Love that stuff. Have you tried stir frying it with eggs, Chinese fermented tofu, scallions, and short-grained rice? Soooo gooood….

    - Chubbypanda

  5. Rasa Malaysia

    Chubbypanda,

    No, haven’t tried that variation. You should cook and post it on your blog and then I can learn from you. ;)

  6. Ho Jiak

    I must try and cook this dish…looks very delicious indeed…gotta buy the brand u recommended as u say it was good;)Hmmm…this weekend maybe

  7. boo_licious

    Wow – I have never tried steamed eggs with cincaluk. The most I have tried is cincaluk omelette which we get at the Nyonya restaurants.

  8. Rasa Malaysia

    Toni Xe – well, it’s actually not that bad…come on, you are a Malaysia, not an Irish. So no guiness for you. ;)

    Foodcrazee – no limau kasturi…if you put in a few drops of those and I am sure it won’t hurt.

    Ho Jiak – let me know how it turns out. The key to selecting the best Cincaluk lies in the color; it should be pinkish in color, and clear. If a brand looks reddish (which is probably colorings) and murky, it means it’s low grade.

    Tess – yes, but once they taste it, I think they will run. It really is an acquired taste.

    Boolicious – you should try making it at home…very easy, I promise.

    Elmomonster – Not sure of the name in Bahasa Indonesia, but my Indonesian maid calls it Cincaluk. ;)

    Tummythoz – aren’t you from around Penang? :P

  9. Audrey Cooks

    Aiyo, I think I have the same distinctive palate as yours… maybe that’s what makes your reviews and recipes so palatable! Btw do u like petai? or even tempoyak? Hmmm???

  10. Rasa Malaysia

    Audrey Cooks – I love most stinky food but I don’t like petai and do not eat them. I mean, if they are in Sambal Udang Petai, I just eat the shrimps but skip the Petai all together. My late grandmother loved them, and living with her growing up and having to suffer the “aftermath” (kentut) of eating petai basically turned me away from them. ;) What is tempoyak? I haven’t never heard of it and have just googled…fermented Durian. WOW! I am sure it must be real stinky!!!

    Passionate Eater – yes, but not always the case though. For example, I can never eat Stinky Tofu. I was in Taipei and almost puked when I smelled them.

  11. Audrey Cooks

    My East Malaysian friend of mine introduced me tempoyak fried with scrambled egg omelette. Stinky is the word but an absolute ‘acquired taste’… I loved it ever since!

  12. Anonymous

    Wahh..Bee Yin, this delicacy I had long forgotten until now !!
    Reminds me of my dad’s cincalok days..boy, long day..haha
    another great essentric taste !!
    thanks for sharing :)
    sincerely,
    tikus

  13. superbeginner

    didn’t know tht i could use cincaluk to make a dish…i only ever ate it with limau as an appetizer before.. talking abt appetizers, here’s one that’s easy to make… just slice some small bawangs and lay it on a plate with some ikan bilis then steam. after steaming squeeze some limau over it…

  14. Anonymous

    oh my…!!
    the photos and everything are outstanding. i am sending this blog to all my friends. thanks for the recipes!

  15. Rick

    great site and recipes!
    I live in the US and every bottle of chinchalok I have bought explodes upon opening.
    ever have this problem?
    is this a sign of it being past expiration?
    still safe to eat at this point?
    opening a new bottle today inside a ziploc bag so I wont have to scrape it off the ceiling.
    Rick

  16. wan

    Officially it’s cencaluk with a somehow loose translation, “prawn pickles”.

    I in the a part of Malaysia where eating out is torture so this recipe saves me. LOL

  17. Wan

    Officially it’s cencaluk with a loose translation, prawn pickles.

    I live in a part of Malaysia where eating out is torture. So this recipe saves my day. LOL

  18. sharonsb

    I bought a bottle of cincalok from an Asian grocery store in New Jersey. When i tried to open it, it exploded (like a champagne bottle) and spewed the stinky stuff all over my kitchen wall and ceiling. I dared not get another bottle after that!!! Maybe when the desire for it is overwhelming!!!

  19. Bernadette

    It’s normal for the contents to explode after opening, as in, it happens but it doesn’t mean the cincaluk has expired. After discovering the hard (and messy) way, I find that one way is to puncture a hole in the bottle cap first before opening.

    Another way (especially useful if you’re planning to transport a bottle of cincaluk overseas), is to freeze it first. That means you pack a bottle of frozen cincaluk, wrapped in lots of newspaper, in your luggage – less chances of it exploding in your bag too!

    Then when opening the bottle for the first time, open while the contents are frozen. This way it won’t explode, and you can recap the rest and refridgerate.

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