Thursday, April 25, 2013

CINCALOK PORK OR CHICKEN

CINCALOK PORK

1

1 strip belly pork*, about 1" wide, skin removed or 2 pcs boneless chicken wholeleg (Marylands)
2 tbsp cooking oil
2 tsp minced garlic
2 tbsp cincalok**
1 tbsp tamarind paste
2 tbsp brown sugar or to taste
1/2 tspn dark, thick soy sauce
1 tbsp light soy sauce or to taste
1 medium onion, sliced into thin wedges
1 red chilli or 4 bird chillis, sliced 
brown shallot crips for garnishing

1. Slice belly pork thinly. Mix tamarind paste with a little water.  Remove seeds.
2.  Heat up oil in wok and brown garlic.  Add in pork and stir-fry until cooked.
3.  Make a well in the center and put in cincalok and let it cook for a few seconds. Stir.
4.  Add in tamarind water, sugar, light and thick soy sauces and chopped chillies.  Stir-fry until quite dry.  Check the taste.
5.  Lastly stir in onion wedges and cook until just done.
6.  Dish out and garnish with brown shallot crisps.

Serves 4

Notes:
* You can replace belly pork with boneless chicken whole leg with skin removed. Slice along the grain.
**  Cincalok is preserved tiny shrimps in brine and fermented rice. If you are living overseas, you can buy it from Asian food stores:


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