Sambal cincalok

Sambal cincalok
Prepare ingredients.
Chop 1-2 red onions finely.
Transfer to a small bowl.
Chop 2-3 centimeters of ginger finely.
Add chopped ginger to the small bowl.
Cut the red chili pepper into diagonal pieces (at will).
Add chopped red chili pepper to the small bowl.
Add 1 teaspoon of sugar.
Add 1/3-1/2 teaspoon of salt.
Add juice of 1/2-1 lime.
Mix the ingredients.
Add 100 grams of cincalok.
Mix gently.
Ready in use for other recipes.


This is a type of sauce to serve with Malaccan food. It roughly translates to preserved prawn/shrimp sambal. Cincalok is also a Malaccan food made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice.


100 grams cincalok (Malaccan fermented small shrips or krill)
1 onion or red onion (1-2)
3 ginger (3 cm)
  red chili peppers (at will)
1⁄2 teaspoon salt
1 teaspoon sugar
1⁄2 lime (or lemon)