Cencaluk is a particularly pungent fermented seafood product. It's made from krill and tiny prawn. Not something that would be commonly used by non-malay or non-indonesians.

  • 1½ tbsp good quality cencaluk
  • 4–5 shallots
  • 1 tbsp sliced red chilli
  • 1 tbsp sliced bird’s eye chillies

  • 1 tbsp sugar or to taste
  • 2 tbsp freshly squeezed lime juice

  1. Slice shallots lengthwise.
  2. Put cencaluk, red chillie, bird’s eye’s chillies and shallots in a bowl.
  3. Add in sugar and lime juice to taste. Stir well to mix.