Showing posts with label Cincalok. Show all posts
Showing posts with label Cincalok. Show all posts

Wednesday, August 1, 2012

Cincalok


Cincalok are so popular in Melaka. When you're in Melaka and have lunch or dinner in Baba & Nyonya restaurant , you can ask for cincalok omelette, cincalok chicken, or cincalok as a condiment together with chillies, shallots and calamansi lime juice.
Cincalok was made from geragao or krill, rice and salt. And let it ferment for about  3 days. But, my mom said,you can have it on the second day....hahaha.And also, my mom said, years back, when she did cincalok she didn't wash the geragao or krill....lol..imagine all the dirts...yucks.Maybe years back the sea water were so clean, but not now.....:(

This is my first attempt to make cincalok, and really happy it turned out very nice, not too salty. My sister also said it's very nice, and now she's asking me to teach her....lols 

Here's how I made my Cincalok:

Ingredients:
9 cups geragao or krill
3 cups cooled rice
2/3 cup salt
Rice wine
Cleaned bottle for storage.

Method :
Fry the salt in a wok or pan, until light brown. Set aside to completely cool.
Meanwhile, rinse the geragao/krill, and fish out all the dirts.
Place the clean geragao/krill in colander, and let the water drip off. 
Mix the cooled rice with the cooled salt. Set aside.
Place the geragao in a mixing bowl, mix in the mixed rice.Stir until well combine.At this stage , you can add food colouring (red)if you like, but not for me.
Take about 1 tbsp of rice wine, pour into the clean bottle and swirl around to kill germs( that's what my mom said...hehehe).
Scope some cincalok, and pour it into the bottle and sealed tightly with the cap, keep it in room temperature for 24 hours, then move it to refrigerators.
Why need to refrigerate?
*** No preservative
*** I use less salt, (store bought cincalok are so salty)
*** prevent flies for bugging into your house. You know what , my mom used to say this "tutup botol baik baik, jangan bagi lalat kentut, nanti ada ulat, tak boleh makan" what she meant is seal the cap properly, don't let the flies lay eggs on the cincalok, else you can get to see lots of worms...yucks and yes, my mom and me speak Malays, nyonya language...hahaha

Fry the salt until it becomes light brown.

Let the salt completely cooled off.
Rinse the geragao/krill and fish out the dirts.

There, you see, how not to rinse the geragao/krill??
The mixed rice ( rice with fried salt)
Cleaned geragao/krill.
Mix the mied rice with the geragao/krill and stir until well combine.

Tada......cincalok....


Ready to store it in a clean container. I used recycle container.A glass container with a plastic cap. You can see there's mayonaise bottle, to prevent the cap from rusty,I used cling wrap to wrap the mouth of the bottle, then sealed it with the cap.
Pour some rice wine and swirl around the inner bottle...pst.. you can use brandy if you want...This is my first attempt, I used rice wine, cheaper.


All done, and let it ferment for 24 hours, then keep them in fridge.

Fresh new cincalok.
After 24 hours...

"I'm submitting this post to Malaysian Food Fest , Melaka Month hosted by Cindy of  yummylittlecooks"