Sambal Cincalok Recipe
My interest to Southeast Asian food also included to sambal variety, it is an addicted spicy condiment that I can enjoy!
This time I will write a
recipe of sambal cincalok that given from my mother in law, is a traditional
Southeast Asian food made of fermented tiny shrimps, pungent taste, salty and
sourish.
Sambal cincalok has
characteristic fermented foods that are pleasantly stinky and to be frankly not
many people could stand the strong aroma.
There
is a way to reduce the smell of cincalok overpowering and pungency, add lots of
slices shallots, slices bird eye chilli and squeeze up some kalamansi lime to
balance the saltiness.
Sambal Cincalok
Ingredient
A bottle of cincalok
15 shallots, slice (the reasons
for large amount because Indonesian shallots comes in small sizes)
10 bird eye chilli, finely
slices *adjust the spicy level according to your preference
10 whole fresh calamansi
juice
7 calamansi peel, finely
slices
1 cup warm water
Direction
Carefully open the
cincalok bottle (do not shake the bottle)
Place a sieve over a bowl,
pour-in cinacalok to separated the fermented shrimps and the juice, keep aside
the juice
Rinse cincalok with warm
water to reduce high contain of salt
In a mixing bowl, place
cincalok and the remaining ingredient, shallots, chilli, calamansi juice and
calamansi peel
Mix thoroughly until all
combine, add 3-4 cincalok juice, add more juice if needed
*discard the remaining
cincalok juice as it contains lots of salt
Serves as condiment
Note:
keep sambal cincalok
in a jar or airtight glass container, refrigerator up to 2 weeks
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