Wednesday, August 29, 2012

Chinchalok Relish With Shallot, Chili And Lime - Merdeka Open House 2012 & "Malaysian Monday 86"



If you are already a fan of pungent Asian delicacies such as dried shrimp, shrimp paste, fish sauce, mentaiko or salted fish then you are going to enjoy and appreciate this simple condiment that is packed full of flavour. But if you are rolling your eyes and feeling sick at the thought of all the ingredients I just mentioned, it is wise to look away right now.

I wasn't planning to start blogging again until next week but then I remembered the invitation from Pick Shan (Babe In City - KL) for her annual Merdeka Open House party. Not wanting to miss out on the virtual party to celebrate our country's 55th birthday I interfered with my trip to share with you something that is uniquely Malaysian.

I actually did have plan for a grander and more sophisticated dish but sadly time wasn't on my side. Though simple and uncomplicated in term of ingredients used and the preparation process, the same can't be said about the taste of this relish using chinchalok (brined baby shrimps or krills, or udang geragau in Malay), an age old Malay delicacy that is now enjoyed  by all Malaysians. 

P.S More recipes using chinchalok will be posted in the coming weeks so please stay tuned!



makes 1/3 cup
you'll need;
2 to 3 tbs of chinchalok (brined shrimps)*
2 shallots, sliced
2 to 3 bird chilies, sliced
juice from one lime
*available from good Asian grocers.



This is what chinchalok looks like.



Place all ingredients in a bowl and mix well. A delicious relish is ready in less than 5 minutes. Serve alongside rice or congee.



My friend Sharon from Test With Skewer will be hosting this month's event, please send all your entries to its.sharon@gmail.com
To learn more about the event and on how to enter, please click here.

10 comments:

  1. bestnya tetapi sayang Makcik dah tak boleh makan cencalok:(....

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  2. my mum loves chinchalok! Didn't think it is available in Melbourne.

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  3. I absolutely love this! Its great that you can get this in Melbourne.

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  4. this si the best with sambal stingray!! I love it, it almost has a cheese-like flavour to me, and is the perfect pungent relish to go with ballsy dishes!

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  5. Its so wierd ... when I'm served chinchalok in Singapore or Malaysia, I practically hoover the plate up!! But I'm always apprehensive about buying it off the shelf here. So I will look out for the brand in your photo becuase if you're using it then its certainly to be good. And Yes! Chinchalok and any type of grilled fish is a match made in heaven.

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  6. Yummy! My parents used to make this for us at home. I also like Cincalok Omelette.

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  7. Thanks for participating in Merdeka Open House 2012!

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  8. Is it normal for the chinchalok to explode in your face when you open the bottle. It took me two hours to get the shrimp off my ceiling!

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