Sambal Cincalok

	Sambal Cincalok Malaysia
	Makes: Effort: Sched: DoAhead:	1/2 cup * 15 min Best		Prounounced "chin-cha-lo", this Malaysian condiment is used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes, and as a marinade for meats. It is definitely a "high impact" sauce with plenty of flavor.

5
12
2
1
1
2

T

oz
T
T
t

Cincalok (1)
Thai Chili red (2)
Shallots
Ginger root
Lime Juice
Sugar

Make: - (15 min)

Slice CHILIS exceedingly thin. Slice SHALLOTS very thin and chop lightly. Slice GINGER exceedingly thin and chop very fine.
Mix All Ingredients and let it rest at least an hour before using. Packed in a small tightly covered jar this will keep a few weeks in the refrigerator.

NOTES:

Cincalok: This is tiny shrimp fermented whole in a salt brine, difficult to substitute. Korean salted shrimp look similar but are much saltier and don't have the fermented pungency. Thai shrimp paste doesn't have whole shrimp, is a more refined product and often contains some oil, but it's a better substitute. Philippine Bagoong Alamang is closest but the shrimp aren't whole and they often dye it a hidious maroon color. For details see our Shrimp Sauce / Paste page.
Chilis: These are properly fresh red Thai "Bird Chilis", but those super-hot chilis are hard to get here so regular Thai red chilis or red Arbols or red Serranos, or if none of those a larger volume of red Fresnos or Holland Reds. For details see our Chili Page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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