As the saying goes"Don't judge a book by it's cover", we would say don't judge the simplicity of this Perankan dish just by looking at the ingredients. Here's from Jo.
Upon receiving the recipe, we got excited and did our 1st trial. OMG! It was so salty! We suspected that it could be due to us pouring in too much chincalok gravy into the egg mixture. Hence, we used lesser gravy on our 2nd trial. The taste was better while we also have to admit that it tasted just like any other omelette with tiny bit of chinchalok. So, to achieve the optimal taste, we would suggest to add 2 portions of shrimps to 1 portion of the juice. But of course, that's just our taste buds!
We also made our own belachan as well. The taste of the belachan is really good and best of all, we never knew it was that easy to prepare. To get more fragrance out from the chilli, do lightly stir-fry the belachan powder over low heat first before blending everything, it helps bring out the 味道, enhancing the overall taste.
Do give this recipe a try and adjust the proportion according to your taste bud! Have fun!
- ½ 洋葱 切片薄而（½洋葱，切片）
- 2 汤匙 油 (2汤匙油)
- 1 酸橙 切成一半（1‰，切成一圈）
- 6 蛋 (6个鸡蛋)
- 2 汤匙 Chinchalok. 1 tablespoon of the juice (2汤匙真加洛辣椒，1汤匙的汁)
- 1 汤匙 春天洋葱 切碎（1大匙葱，切碎）
- 2 辣椒帕迪 （2个小辣椒）
- 1 茶匙 胡椒 （1茶匙胡椒粉）
- 4 大红辣椒 （4条红辣椒）
- 6 辣椒帕迪 （6条小辣椒）
- 2 茶匙 Belacan. 轻轻烤。 （2茶匙茶匙拉拉）
- ½ 茶匙 糖 （半茶匙糖）
- Step 1: Prepare the sambal belacan – Put all ingredients into a mixer. Add in more belachan if you like it saltier. (准备三巴峇拉煎 – 把所有材料放入搅拌机。您可以随意调味。）
- Step 2: Beat the eggs. Mix in all ingredients into the beaten eggs. （鸡蛋打好后， 把所有的材料倒入蛋里搅拌。）
- Step 3: In a frying pan, heat up the oil over medium heat. Pour in onion, sautéed till the colour becomes translucent. Pour in egg mixture, allow it to cook on 1 side, slice the egg into big portions and flip it to cook the other side. Once it is fully cooked, serve with belachan chilli and lime. (在一个平底锅里，用中火烧热油。倒入洋葱，炒到洋葱变的稍微透明。倒入蛋，让低面煮熟，然后并翻到另一面煮。一旦完全煮熟，就能与三巴峇拉煎和柠檬一起上菜。)
食谱由：jo
在Facebook上关注Jo： http://goo.gl/HaFRc1
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