Cincalok Fried Rice captures the true essence of Malaysian Peranakan comfort food. Fry up a large batch for your festive open house this Eid 2019.
Cincalok or fermented salted micro shrimp, krill (or “geragao” in Bahasa Melayu) has an incredible umami, salty flavour. A small amount added to dips for raw traditional salads (ulam), rice dishes and even omelettes boosts flavour to new heights!.
Cincalok is always packed in clear, glass bottles. Choose product that has a natural, light pink colour which indicates freshness. Avoid those dim, brownish ones, because they have aged or air has entered the bottle, causing oxidation.
2 cups jasmine rice
2 cups water
500 g squid, cleaned and sliced into 3 cm rings
1 tbsp sugar
dash white pepper
1 bottle cincalok
1/2 cup vegetable oil, divided
3 eggs, lightly beaten with a splash of water
5 cloves garlic, chopped
1 medium red onion, chopped
10 four angle beans, sliced thinly
8 bird’s eye chilies, sliced thinly
salt and sugar to taste
Besides four angled beans, you can use any crunchy vegetable like long beans, French beans or shredded cabbage.
To loosen up overnight cooked rice before frying it, just splash some water over and gently fluff up with a fork, Ili’s way of course.