Sambal Cincalok

Image Hosted by

I’m not too sure where this condiment originated from. As far as I remember from childhood, it’s one of the typical dishes often made by my father’s side of family, the West Sumatrans, along with other condiments, sambal tempoyak. Altough on Google search I couldn’t find anything except all listings from malaysian sites.

Lemon Anchovy Chili

* 12 pcs red chili pepper/cayenne pepper
   may be subs with a hotter type of chili if you wish
* 2 pcs of lemons, squeezed
* 3 tbs cincalok or baby anchovies
* 3 pcs of shallots, finely chopped
* salt, sugar to taste
* 1 tsp lemon vinegar (optional)

Recipe source my dad’s fam


No comments yet»

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: