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  • Chinchalok Fried Egg

    From Ben Collver@1:124/5016 to All on Sunday, February 15, 2026 08:10:38
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fried Egg With Chinchalok
    Categories: Eggs, Singaporean
    Yield: 4 Servings

    1 tb Chinchalok
    2 Eggs
    Dried parsley
    Black pepper
    2 tb Oil
    Cilantro (Chinese parsley);
    -chopped (optional)
    Chili paste or sauce
    -(optional)

    Rinse chinchalok with water using a strainer. Whisk evenly the dry
    chinchalok and two eggs with a fork. Add in generous servings of dried
    parsley. Add in dashes of black pepper.

    Heat a small pan of 2 tb oil at medium heat. Reduce the flame to low
    heat. Pour in the egg mixture. Spread the egg mixture around the pan
    to form a pancake / round shape. When the side is cooked / slightly
    hardened, cover the pan. This is to trap the heat at the top so that
    the top of the egg is cooked and not mushy when you flip the egg
    over. It will be fluffy. Push the side of the egg until the egg
    pancake is loosened. Flip over and cook the other side until crispy
    brown. Serve with cuts of Chinese parsley for a fresh taste, and it
    goes well with chili paste or sauce.

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