Cincalok

"Cincalok" is fermented small shrimps or krill in cooked rice and salt. (Some people also use rice wine.) It is usually served as a dip  in a mixture of fresh cut chilies, shallots and calamansi juice. Other than a dip, it can be used in many other ways depending on your creativity and it is delicious.



Cataching Krill

Cincalok is synonymous to Malacca and almost everyone if not all who knows what cincalok is thinks that the origin is Malacca. As a kid the Portuguese in Malacca is known as "Serani" and their nickname is "gerago". The "gerago" or krill is the main ingrident for the cincalok and I think that they were main players involved in harvesting these tiny little delicious creatures fom the sea. I guessed that was how they were nicknamed "gerago". Some people that I know said they make the best "belachan" and it looks almost like a cannon ball in shape.

Recently I had the urge to eat "cincalok" and I remembered those that my mum made which was really good. I decided to make it myself because I believe it would be more delicious than those sold on the rack. Down the road once in a while, we do get a person selling this very evasive krill. Every time when we passed by this place, I'll check whether that person is selling it or not.


Krill

A couple of days passed then weeks and there was still no krill. We even drove all the way to the beach to look for it but it was a disappointment. One fine day on our way back from a shopping trip, we saw the krill and the person selling it. I had mixed feeling whether to buy or not to because I ..... err no idea why. Anyway my princess turn around as she was driving and so I bought. I almost stuck my nose into the krill to make sure that they were fresh before buying them. The smell instantly brought back memories when I was catching this little creatures a very long long time ago, it was fun!

Once back home, the krill were cleaned and all necessary ingredients were checked for availability. Portion out the ingredients, do the necessary, mix and I have got "cincalok". The "cincalok" have to stand for a day or two before it can be eaten and more waiting.



Cincalok
 

When it was ready, we did the taste test and it was SALTY!!! and so the hunt for krills was on again in an attempt to dilute the saltiness. Even though it was like super salty, it was almost finished when we got our second batch of krills. The amount used for this second batch is very very much less and it is YUMMIE!!!

The Good Stuff!!!