Sambal Cincalok

	Sambal Cincalok Malasia
	Serves Effort: Sched: DoAhead:	* 15 min Best		Prounounced "chin-cha-lo", this Malaysian condiment is used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats. It is definitely a "high impact" sauce with plenty of flavor.

5
12
2
1
1
2

T

oz
T
T
t

Cincalok (1)
Thai Chili red (2)
Shallots
Ginger fresh
Lime Juice
Sugar

Slice CHILIS exceedingly thin. Slice SHALLOTS very thin and then chop lightly. Slice GINGER exceedingly thin and then chop very fine.
Mix ALL INGREDIENTS and let it rest at least an hour before using. Packed in a small tightly covered jar this will keep a few weeks in the refrigerator.

NOTES:

Cincalok: tiny shrimp fermented whole in a salt brine, difficult to substitute. Korean salted shrimp look similar but are much saltier and don't have the fermented pungency. Thai shrimp paste doesn't have whole shrimp, is a more refined product and often contains some oil, but it's a better substitute. Philippine bagoong alamang is closest but the shrimp aren't whole and they often dye it a hidious maroon color.
Chilis: are properly fresh red Thai "Bird Chilis" but those super-hot chilis are hard to get here so regular Thai red chilis or red Arbols or red Serranos, or if none of those a larger volume of red Fresnos or Holland Reds. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch