I gave my aunt in the so-called Jackfruit Village the remaining two packets I had of the very famous “Swallow Brand” Sarawak Laksa sambal, and when she cooked it the other day, she gave me some…umm…ok lah! She gave me quite a lot, enough for lunch AND dinner! However, I was too lazy to pound some belacan to go with it…so I tried cincaluk instead. Boy! It was Heaven, I tell you!
The aftermath…! Look at how I had licked the bowl of laksa clean!!! It’s the bubuk season right now so it’s easy to get freshly-made cincaluk!!! I’ve stocked up my supply in the fridge for the rest of the year till the next season… Well, it’s easy to prepare! Just chop some chilli – use cili padi, if u want some kick…and squeeze some lime!!! U’ve got the perfect dip to go with your cucumber slices…or as in my case, with the laksa!!!
I may have mentioned in my earlier post (Or was it in elegant coral’s blog?) that you can use cincaluk to cook tapioca leaves – soup or dry, that’s up to you…and if you have any leftover rice (Accumulate whatever little u have left every day! With the rising prices, it pays to scrimp and save! After a few days, u’ll have enough!), you can also use cincaluk to prepare some kampung fried rice…
Two shallots (peeled and sliced), 2-4 cloves of garlic (peeled and chopped), and a handful of ikan bilis…heat a bit of oil in the wok, add those ingredients and stir till brown, then add two tablespoons of cincaluk and chilli cut into thin strips, then stir some more…and finally, add the rice and fry! Don’t add salt! It’s salty enough! You may want to throw in an egg or two for additional protein though; serve with sliced cucumber and you have an ideal balanced meal for the busy housewife/husband!….. That certainly will save you the trouble of having to soak and pound those dried prawns/udang kering for your fried rice. I’ve tried it with dried bubuk…but it’s much nicer with cincaluk, take my word for it!!!
Now, anybody interested in the recipe for cooking steamed pork/chicken with cincaluk? Ooooo…out of this world!!!