This has a distinct coriander bite slightly reminiscent of a salsa that would work beautifully on cooked fish. More »
Makes a great marinade for chicken. Let chicken marinate with this for at least 30mins and either bake or fry it afterwards. More »
Adjust the taste while you are cooking. Sometimes you need to add more brown sugar or vinegar. You are looking for a balance between sour and sweet. More »
If you can’t find the chekur ginger root substitute it for regular ginger instead. The nutmeg is optional, but it gives added fragrance. More »
A great combo of chillies with the sour-sweetness of young papaya. More »
To some the chicken might taste a bit bland but done well you will have a subtle taste of cencalok with each bite. More »
This simple marinade is left to sit with the lamb overnight to infuse it with the briny flavours of cencalok. More »
Something quick you can throw together when unexpected guests drop by for tea. More »
This is a modified recipe from an excellent nasi goreng belacan that we make sometimes. More »
Generally this dish is made with pork but we subbed it with chicken. Debbie Teoh’s recipe gave the initial inspiration but we modified it a little to include ginger and more chillies! More »
A hot wok, beaten eggs riddled with chillies, onions and briny cencalok. Watch it curling up in the pan. Enough said. More »
A mark of a great cencalok is that it stands on it’s own with a few fresh ingredients, not unlike a great belacan or budu. More »
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