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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