Cincaluk Sambal

[ Brine Shrimp Sauce ]


  • 5 tbsp Cincaluk
  • 1 tbsp lime juice
  • 1 tbsp sugar
  • 10-12 red Thai Bird chilies, very finely sliced [Substitute: 2-3 red Serrano chilies or 1-2 jalapenos]
  • 5 shallots, finely sliced
  • 1 tbsp Bunga Kantan [Wild Ginger Bud] finely minced [optional]

Cook's Note : Cincaluk [also spelt cincalok, chincalok or cencaluk], a product of Malaysia, is usually sold in glass bottles in some Asian grocery stores. Tiny pink shrimps complete with shells and eyes like black pin points, are preserved in a brining solution. 


        To Prepare :

  • Combine all ingredients together
  • Allow flavors to meld for at least 1 hour


* This sauce is excellent as a dipping sauce for fried or grilled fish, such as Ikan Bakar

Variations : Use to flavor vegetables - kangkung [water spinach], ladies fingers [okra], eggplant, kacang panjang [yard-long beans or snake beans]. It can also be used as a marinade for grilling or steaming meats.




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