Subj : Chinchalok With Onions, C
To   : Ben Collver
From : Dave Drum
Date : Sat Oct 26 2024 14:10:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Chinchalok With Onions, Chilli Padi, And Lime
 BC>  Categories: Condiments, Singaporean
 BC>       Yield: 1 Batch

 BC>       3 tb Chinchalok
 BC>       2    Shallots; sliced
 BC>       3    Chilli padi; finely sliced

When you post recipes like this with "off the wall" ingredients it would
help if there were a glassary or in recipe explanation for non-native
readers.

So, as a pubic service I went to my Bing search engine and dug out the
definitions of the mystery ingredients:

Cincalok, also cencaluk, is a Malay condiment that originated in
Malacca, Malaysia, consumed by Malays, Peranakans and Kristangs. Its
origins can be traced back to the Portuguese occupation of Malacca. This
condiment consists of fermented small shrimp or krill, which are called
udang geragau in Melaka and are easily identifiable in the mixture. It
is predominantly salty in taste, and is usually served together with
chilies, shallots and lime juice.

Chilli Padi = Thai Birds Eye chile (prik kee nu)

And a recipe that uses chilli padi with nomenclature included.  Bv)=

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: 20 Minute Thai Basil Chicken
 Categories: Poultry, Vegetables, Herbs, Chilies, Sauces
      Yield: 2 servings

      1 bn Thai Basil
      5 cl Garlic; peeled, minced
      1    Red chilli Padi (Bird's eye
           - chile); more to taste
      7 oz Boned, skinned chicken
           - thighs; in 1" pieces
      1 md Bell pepper; cored, sliced
      1    Shallot; peeled, sliced
           +=OR=+
      1 md Red onion; peeled. sliced

MMMMM---------------------------SAUCE--------------------------------
      1 tb Oyster sauce
      2 ts Fish sauce
  1 1/2 ts Dark soy sauce
      1 ts Light soy sauce
  1 1/2 ts Sugar or brown sugar

  Mince the garlic and the red chile.

  NOTE: for a more authentic Thai dish, pound the garlic
  and chile, instead of mincing. This will give the dish
  the characteristic strong flavors you find in Thailand.

  Mix the ingredients for the sauce till the sugar has
  melted and place beside your stove.

  In a pan, over medium high heat, heat up neutral
  vegetable oil till almost smoking then stir-fry the
  garlic-chile mixture. Be careful not to let it burn!

  Add the chicken cubes followed by the sauce.

  Stir-fry till the chicken is almost cooked (about 5-7
  minutes, depending on the size and thickness of the
  chicken.) Add the bell pepper and onions. stir-fry for
  another 1-2 minutes.

  NOTE: the bell pepper releases water so I didn't add any
  to the sauce. If you're omitting it or using a drier
  veggie, you may need to add up to 1-2 Tablespoons of
  water.

  Make sure the chicken is cooked and check the seasoning.
  Turn off the fire, then add the Thai basil leaves and
  sliced chilies. Stir till they're wilted.

  Serve with a plate of white rice!

  By: Zhen Kasem

  RECIPE FROM: https://www.greedygirlgourmet.com

  Uncle Dirty Dave's Archives

MMMMM

.... My only exercise is jogging my memory and wrestling with my conscience.
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