Do it your way…

Sometime last week, I whipped up a plate of cincaluk (fermented shrimps) fried rice for breakfast and posted a photograph of it on Facebook. That triggered a wave of cravings for fried rice and everyone made up their minds to cook that during the coming weekend…or in the case of my friend in New Zealand, she cooked hers right away that day itself and shared this photograph of it on Facebook…

S's cincaluk fried rice
*My NZ friend‘s photo on Facebook*

She, of course, claimed hers to be the true Nyonya original unlike mine as in her own words, I would usually campak (throw) everything in. That, of course, is very true as I do not stick to recipes and when I cook, I just follow my instincts…and it will all depend on what I can find in the fridge to campak into the dish I am cooking.

For one thing, she had serai (lemon grass) in hers – I had that too on one of the previous occasions when I cooked cincaluk fried rice but this time around, as it was around 5 or 6.00 a.m. in the morning, I did not want to go out into my garden in the dark to cut a stalk or two to use. Who knows what creatures may be lying there waiting for an unsuspecting victim! So I just did it my way…with sliced shallots, garlic and chilies.

When she saw my photograph,ย Quay Po asked whether I used dried chilies for the dish. Nope, they were fresh chilies but normally I would brown the shallots and the garlic in a bit of oil first before throwing in the sliced chilies but that morning, I did not bother and threw everything in. That was why by the time the others turned brown, the chilies looked a little burnt…like dried chilies.

Having done that, I added a spoonful of cincaluk…and the prawns and stirred everything together till the prawns were cooked before adding the rice. Then, there was a little problem with the rice! I had checked the fridge the previous day and found a tupperware full of rice and I made up my mind there and then to fry that for breakfast the next morning. When I took out the container and opened it the following morning, half of the rice was gone!!!! It seemed that my missus did not cook enough rice for our lunch and dinner the previous day so she took some from there to heat up and eat. Thus, there I was…cooking fried rice with not much rice at hand.

To make up the bulk, I decided to throw in some pineapples that were in the fridge and I also added two eggs, chopped spring onions as well as a sprinkling of sugar to counter the saltiness of the cincaluk…and finally, it was done…

STP's cincaluk fried rice

A cousin said that it looked more like all the ingredients fried with rice…and in a way, it was true but whatever it was, it tasted very good and that was all that mattered. I certainly would do it the same way next time…with more rice and perhaps, a stalk or two of serai.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

24 thoughts on “Do it your way…”

  1. it looks good… it tastes gooooooodddddd….

    Yum! Yum! I can fry this when you’re here…. Slurpssss!!!!!

  2. hi5! i also campak everything tats left in the fridge! LOL

    Hmmmmm….I guess it’s a guy’s thing. Not disciplined or patient enough to follow recipes. ๐Ÿ˜‰

  3. Fried rice with cincaluk for our breakfast next month? :p

    See how it goes… Maybe tapao for you while the rest go for the burgers and pastas. ๐Ÿ˜‰

  4. yeah it was told to me that it’s good to have a good instinct in cooking. you don’t have to follow the recipe by the book. Just put in whatever you think it’s good and be creative.

  5. Whoa lately lots of lice flying around? haha. The other night had flied lice in JomBali and requested some tomato ketchup and the guy gave the ketchup in a small plastic dish like those in McD. When finished in less than 5 minutes asked for more and this time the lady lagi best (she must have read my mind), gave me the whole bottle..yummy.

    Now I know…so easy to cook for you. Just simply fry and give you a bottle of tomato ketchup! Sure happy one! ๐Ÿ˜‰

  6. Though you campak everything in, the fried rice still looks nice. I used to do that too and what more to say with the cincaluk….hmmmm I can feel the taste of the fried rice now.

    Great combination! Would certainly want to fry it like this again. ๐Ÿ™‚

  7. Cook with STP…
    the fried rice looks delicious.. anyway i don’t know how cincaluk taste like ..

    You don’t? Lots over at your side… They even give it at hotel buffets – the ulam corner. Love it! ๐Ÿ˜‰

  8. Wow with pineapple, looks like Art’s tropical extravaganza fried rice! ๐Ÿ˜‰

    Oo la la…tropika!!! LOL!!! The name you gave reminds me of an old Francesca Peters’ song…or a Hawaiian cocktail. ๐Ÿ˜‰

  9. Love the fried rice, but minus the cincaluk and pineapple. kekekkeke.

    What are you doing so early in the morning to cook fried rice???? Your neighbour must be awakened up by your fragrant fried rice. LOL.

    I usually wake up around 5 – sometimes earlier, sometimes a bit later…and I would think about what to have for breakfast and get down to it. Of course, it all depends on what’s available in the fridge. ๐Ÿ˜‰

    1. Aiyo…in Sibu i never think of having breakfast at home, it is so convinient to just go out and eat kampua, foo chow fried noodles and a lot more….sedap!

      I know…but these days, many shops do not open so early. People are getting lazier…and I have to be at my parents’ house around 7-8…and I get tired of eating the same things at those few places already open. ๐Ÿ˜ฆ

  10. OK! I made up my mind! I will do one tonight going back from work! I think i still have a bit of cincaluk left. Thanks for the idea! ๐Ÿ™‚

    Good luck! Let me know how it turns out. I loved mine, very nice. ๐Ÿ˜‰

  11. My version is the poor man’s version as opposed to your millionaire version.. Hahaha.Mine only rice with nothing else whereas yours was the prawns goreng with a bit of rice…. No fight lar.Anyway, you always complained that whenever I cook, I put in too many ingredients. See, I’ve proven to you that that is not the case at all.. Lol!

    Good! Good! Recipes that men can try… I see Chef Wan on tv…also simply campak one. Where got follow his own recipes… Agak agak! One dish, dunno how many times he tried to get it right. No wonder getting fatter and fatter/Oops!!! Laugh not the pot at the kettle black.

    Prawns here, not expensive lah…only sometimes. Medium ones like these…NZ$10 a kg when not in season (and that’s a lot), can go down to NZ$5 on good days. Just use a few each time for enhanced flavour- not a prawn dish.

  12. Sorry Shereen, but I like Arthur version better especially with a lot of extras in it (prawns, eggs. chili) I don’t think I can find any cincaluk here. Next time I am in Vietnamese or Thai store I have to look out for it.

    LOL!!! Watch out! Hell knows not the fury of a woman scorned… Come, come, Shereen….yours is nicer. Authentic nyonya…not like mine, a rubbish dump. LOL!!! ๐Ÿ˜€

  13. Must be an early sleep for an early riser like you. Can’t fancy rice in such a morning, me morning must be bread only.

    But anyhow, yr fried rice looks delicious, can u come over and fried for me? ๐Ÿ˜‰

    I can’t have rice and dishes…like what I see people doing at a shop here, not even chicken rice – porridge, ok…and nasi lemak and own fried rice at home. I don’t eat bread much… They say the bakeries put a lot of preservatives, better to make your own.

  14. i wanna give it a try too…. been reading and listening about this cincaluk fried rice here n there. i have cincaluk in the fridge.
    Sir, yours with the pineapple looks yummy!!!

    Go ahead. I loved it. I’m sure you would too…and anything with prawns – you just can’t go wrong. Wink! Wink!

    Btw, your first time here, I see. Welcome, thanks for dropping by. Will link you in my blogroll. Do come again, eh?

  15. I love cincaluk, but have never added it to my nasi goreng. Sounds yummy, have to try it!

    It is nice. Be more adventurous when cooking fried rice. Will make it taste nicer and you can enjoy different tastes each time, not the same every time you have fried rice. Sometimes, I use belacan, other times I use dried prawna (udang kering)… Go ahead, give it a try.

    Btw, your first time here, Isee. Welcome and thanks for dropping by. Do come again. ๐Ÿ˜‰

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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