Sambal Cincalok

Sambal Cincalok
Sambal Cincalok is a Malaccan condiment (see Malaysian cuisine) made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.
  • 6 red chillies
  • 6 Asian shallots
  • juice of 6 limes
  • 1 large ripe tomato
  • 3 tablespoons cincalok
  • 4 tablespoons thick coconut cream (optional)
  1. Pound the chillies, shallots and tomato into a coarse texture (or slice them all very thinnly).
  2. Scoop out onto a bowl and add lime juice, cincalok and coconut cream.
  3. Mix well and serve as a dipping sauce.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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