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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