Nyonya Sambal Cincalok
1 bottle 250 ml Cincalok
10 Shallots/small onions, slice
25 Chilli Padi, slice
5 pips Garlic, dice
5 Tabsp Castor Sugar ["fine sugar"]
5 Tabsp Juice of Big Green Limes/Limau Nipis
2 Tabsp Fish Sauce
1/2 Tabsp Brown Sugar [brown sugar is not so sweet]
- Put "B" ie the *Seasoning into a small bowl and mix it well till combined and both sugar dissolved.
- Place a double siever [one on top of the other as sometimes the holes of the siever is large; again trick I learnt from the Chef and often use this technique :) :) :) aah here I go again, mixing humour with "business"] on top of a pot to balance the siever while it drains away the salty liquid
- Pour the Cincalok on the siever and let it drain. Then use a spoon & press hard on the Cincalok in order to squeeze off as much liquid as possible. Once drained put in a bowl.
- Then add the rest of "A" with the Cincalok.
- Pour "B" *Seasoning into "A". Mix everything well until combined.
(a) Sauce is very good and appertising and it goes well also with grill fish; will type this grill
(b) After drain off the liquid & pressing hard to squeeze off more; it is not salty!!! And the
lime juice is to contra off any saltyness, if any;
(c) If you dont want it hot, tone down the chilli padi.
(d) I was quite apprehensive at first and just took a pinch and then bang it was so good, I took
more of it as I found the combi good;
(e) There were some students at our class who has never eaten Cincalok and they were quite
put off by the smell when the Chef opened the bottle. Then being the "mother" that I am [a
persona I always adopt in my interaction with frens] I persuaded them to be like me just
taste a little, which they did and boy they came back "crying" for more and I caught a few of
them saying that they were definitely going back to make for their family :)
Enjoy till my next post, xoxo, Ophelia