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Cincalok is a paste of fermented small shrimp. It gives a very strong flavour so the dish that will be used to dip shouldn't be too salty...It is a good dip with fried fish, boil-cooked sotong (octopus) and fried mi hun (rice vermicelli).

  • 5 tbsp Cincalok
  • 3 shallots, peeled and sliced thinly
  • 1 tbsp chillie padi (small hot chillies), chopped finely
  • 2 tbsp lime juice
  • 1 tbsp sugar

  1. Combine all ingredients and mix well

It has a definite fermented aroma so if made ahead of time it is best to store sealed in the refrigerator. Make the same day or one day ahead.