Fermented Shrimp Sauce - Cincaluk

Name of Shop: Tan Kim Hock Seng Food Sdn Bhd Are you a fan of Jerry Hopkins (The Chap who wrote Extreme Cuisine)? If you are, then I think you will take to this specialty from Melaka, Malaysia. Called Cincaluk, it's made from tiny shrimp left to rot in salt and rice for weeks on end till it turns a pinky brown colour. The smell, needless to say, stinks like cheese but it's helluva delicious!
What To Buy: For us Peranankans ( Straits Born Chinese ) , no dish is ever complete with this stinky, salty shrimp sauce. Like the Thais with their ubiquitous fish sauce, we use it for practically everything, as a dip for barbequed fish, a sauce for beef noodles and even as seasoning for fried chicken. If you're keen, buy a bottle of the sauce from the famous Tan Kim Hock store in Melaka and try this simple but delicious recipe. Bon Appétit !

Bpacker's Cincaluk Chicken

Ingredients
1)A couple of chicken thighs
2)A salty marinade consisting of 1 tbsp sugar +2.5 tbsp cincaluk +1 tbsp lime juice
3)Herb seasoning consisting of 1 sliced onion+chopped garlic + 2 batttered stalks of lemon grass
4)2 tbsp olive oil
5) 1/2 tbsp dark soya sauce, for colour

->Chop the chicken thighs into bite-sized pieces and dunk them in the salty marinade for 15–20 minutes.

-> While your chicken marinades, heat the oil in a wok till it sizzles like enrique iglesias. Fry the herb mixture next. Add the marinated chicken next and fry until it's nice and fragrant . Add a little water and soya sauce and continue to fry until chicken is cooked.
What To Pay: A bottle of rotten shrimp sauce cost about RM3 to 4 at Tan Kim Hock