Sunday, August 26, 2012
Stir Fried Pork With Cincalok
I believe most malaysians know what cincaluk is, even though if one has not really tasted it before, i guess most have seen it selling in supermarkets or in groceries stores here. It is made up of tiny shrimps or the locals call it 'udang geragau', cooked rice and salt which all are mixed together and leave to ferment before consuming. It is a very popular food or condiment in the state of Malacca and i'm not surprised at all if some Malaysians have not tasted it before. I 've yet to come across a cincaluk dish being served at restaurants here where i live or maybe some Malay restaurants have it, i dont know and my mum only knows how to cook one and only dish with cincaluk , that is steamed pork with cincaluk but i cant really remember how it tasted like, that was a long time ago.
The other day when i was at the bookstore, i came upon this cincaluk dish in a book. As i'm not well knowledged in cooking a cincaluk dish, i snapped a photo of the recipe with my phone. I know..i know..that's not a very nice thing to do..i felt like a thief. I'm not able to provide the name of the book cos i forgot the look at it, ok shall not elaborate. Cincaluk is saltish on its own, with a couple of more ingredients like kaffir lime leaves and torch gingerbud, this makes quite an appetising dish.
Over the past few weeks, i've seen my blogger friends cooking dishes with cincaluk, Cindy even made her own cincaluk at home. Here are the links:
1) Home Made Cincaluk by Cindy
2) Chicken Cincaluk by Sonia
3) Cincaluk Omelette by Joyce
3 tbsps cincaluk (do not take too much of the brine, it's quite saltish)
150gm pork belly ( sliced thinly)
3 tbsp oil
1 onion, cut into wedges
1 chilli, sliced
4 shallots , sliced
20gm ginger, shredded
1tsp kaffir lime leaf, shredded
1/2 tbsp torch ginger, minced ( bunga kanthan)
1/2 cup water
1 tbsp sugar
1. Saute ingredients A with oil till aromatic and add in cincaluk, onion and chilli.Stir fry them for a minute
2. Add pork and continue stir fry for 2-3 minutes, add ingredients B and simmer till almost dry.
I am submitting this post to Malaysian Food Fest ( Malacca Month ) hosted by Cindy of yummylittlecooks