Correct me if I’m wrong but we call a chicken “manok” in local Sarawak Malay and also in the ethnic languages and so do they…and our bean sprouts or taugeh, they call “to-ge” while our”siew mai” is “shoh mai” to them…and male is “lalaki” in Tagalog, almost the same as our “lelaki” in Malay….and I just learnt the other day that jackfruit is “nangka” in both our languages. Amazing…but true eh?
Well, I was watching Tablescapes – the Filipino food, cooking and travel show and I saw an old lady cooking balao-balao fried rice. Wait a minute! Balao-balao is in fact, fermented shrimps or what we call cincaluk…and we do have that here as well. It had been quite a while since I last cooked my cincaluk fried rice, so I decided to have that to go together with my baked pandan fish that I had featured in yesterday’s post.
These were the ingredients that I used…
– sliced onions and finely-chopped garlic, thinly-sliced chillies, prawns and two stalks of serai (lemon grass)…and of course, some cincaluk or balao-balao.
I fried the onions and garlic in oil till brown, added the chillies, serai and prawns and stirred till the prawns were cooked and then I added two tablespoons of cincaluk…plus half a tablespoon of sugar to counter the saltiness of the cincaluk. Next, I added the rice and mixed it thoroughly with all the ingredients. Finally, I broke two eggs into the wok and blended that into the rice and added half a teaspoon of msg.
After giving it all a really good frying in the wok, the cincaluk fried rice was soon ready to be served – with a sprinkling of chopped spring onions on top…
Looks good, doesn’t it? Tasted good too… LOL!!!