What is one thing that unites Indonesia’s diverse cuisines? Sambal. Have you ever wondered how many types there are? Researchers from Gadjah Mada University recently listed 322 different recipes. Fanning the flames of the Ubud Food Festival’s love of all things spicy, this is our weekly #UFF19 Sambal Series featuring our favorite types of sambal from across the archipelago. This week we sample sambal cincalok from West Kalimantan.
Cincalok is enjoyed in West Kalimantan, and also in Malaysia as an ingredient in various Peranakan dishes. Small shrimp are washed in sea water, then mixed with rice and salt and stored in an earthenware container to ferment for 20-30 days. Cincalok is definitely only for those who love sharp, salty flavors! Is that you? Then scroll down for our sambal cincalok recipe and try making it yourself!
3cm piece of ginger
5 bird’s eye chilies
1/2 teaspoon of salt
1 teaspoon of sugar