When I visited Melaka recently, I made it a point to get a bottle of cincalok from Tan Kim Hock. Cincalok is a Malaccan food made from a type of small shrimp called geragau (in Malay) fermented with rice and salt. A little goes a long way as cincalok is very salty. There are various uses of cincalok with the more common one as condiment which this post is all about. Cincalok can also be used as substitute for saeujeot for making kimchi.
Mix all the ingredients in a bowl and that’s it. 🙂
You can eat sambal cincalok with few slices of cucumber but I still find it too salty. It ain’t spicy though. So add more chili if you want more fire. The best way is to eat it with rice, with grilled fish or fried chicken. Just so happened my dad cooked minced pork porridge and I had sambal cincalok with it. What a perfect accompaniment! It was so heavenly. 🙂
Give it a try. You won’t regret it.
Adapted from Nyonya Flavours
3 tablespoons cincalok
2 shallots, thinly sliced lengthwise
1 red chili, deseed and thinly sliced
2 teaspoons kasturi lime or lime juice
1. Mix all ingredients together just before serving.
If you have leftover, you can keep it in the refrigerator.