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.
