Cincaluk is this tiny shrimps soaked in brine and is very, very salty and smelly. Well, smelly to some but tasty to others. One can just mix it straight from the bottle with cilis and lime to get a delicous mix for white rice.
I prefer to have the cincaluk cooked well so I normally prepare them with steamed eggs, omelette or stir fry with chicken or pork. Cincaluk is very, very salty so I like to put them under running water to ‘wash’ away the saltiness. What I did is to put the cincaluk into a siever and put it under the tap water.
The smell is very overpowering so do not use too much. Just a few tablespoon will do. Otherwise, the smell will spoil your dishes instead of enhancing it.
From the ingredients above, you can see I use :
2 lemongrass – smashed
2 lime – extract juice
2 onions (though I use only one large one) – quartered
a handful of cili padi – smashed
1 green pepper for the crunch
500 grams of belly pork which is not so fatty – cut into small pieces
3 tablespoons of cincaluk which has been drain under tap water.
sugar to taste.
Just use a little oil and stir fry the lemongrass and onion till fragrant. Then, add the meat, cincaluk, cili padi and a little water to simmer till the pork is soft. Add in the green pepper and sugar only when the dish is almost ready. The lemongrass and the lime juice balance out the taste of the cincaluk making the dish really, really delicious.
It is the most appetitising dish to go with white rice. Try it! I have cincaluk chicken using tamarind juice in Best Recipe
You can download free recipe.