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.