Cincaluk is synonymous with Melaka. But I had never buy any cincaluk when I was in Melaka. It is always from the supermarkets, bottled up hygienically (I hope).
It is one of those foodstuffs which smell can cause a whole plane load of passengers to faint. The kind which Fear Factor is made of. Cincaluk is actually fermented tiny prawns in salt.
One can eat it straight from the bottle. Just add some lime juice, bird’s eyes chillies and sliced onions.
Recipe for cincaluk chicken
2 green chillies – cut length wise
bird’s eyes chillies, if you prefer it hotter (optional)
1 large onion – quartered
2 chicken breasts or thighs – slice into small pieces
small amount of tamarind, get the juice
2 kaffir lime leaves (optional)
About 6 tablespoon of cincaluk – to prepare, pour into percolator/sieve and wash with water. This is to remove the saltiness
Heat oil and stir fry lemongrass and onion till fragrant. Add cincaluk, chicken and tamarind juice. Let it simmer till chicken is cooked. Taste. Add some sugar, if you prefer. If it is not salty enough, add a little bit more cincaluk.
Serve with hot white rice. Yum… Taste even better if left overnight.