Dish

Cincalok

Cincalok is made by fermenting small shrimp with salt and rice. The fermentation process can take anywhere from a few days to several months, depending on the desired flavor and texture. The resulting condiment is a dark brown liquid with a pungent and salty flavor. Cincalok is often used as a dipping sauce or added to dishes for flavor.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Dip

Origins and history

Cincalok is believed to have originated in the Malaysian state of Malacca, where it has been a popular condiment for centuries. It is often used in traditional Malaysian dishes such as nasi lemak and laksa.

Dietary considerations

Cincalok is high in sodium and should be consumed in moderation. It is also not suitable for those with shellfish allergies.

Variations

There are many variations of cincalok, including cincalok with chili, cincalok with garlic, and cincalok with lime. Some recipes also call for the addition of sugar or vinegar to balance out the salty flavor.

Presentation and garnishing

Cincalok is typically served in a small bowl or dish. It can be garnished with fresh herbs or chili for added flavor and presentation.

Tips & Tricks

To make cincalok at home, use fresh shrimp and a mixture of salt and rice. The fermentation process can take several days to several months, depending on the desired flavor and texture. Be sure to use a clean and sterile container to prevent contamination.

Side-dishes

Cincalok is often served with traditional Malaysian dishes such as nasi lemak, laksa, and satay. It can also be used as a dipping sauce for vegetables or seafood.