Thursday, September 22, 2011

Steamed Kampung Chicken with Cincalok 虾酱蒸菜園鸡

Cincalok -  Fermented small shrimps

Cincalok is a Malaccan food made of fermented small shrimps.  It is usually served as a condiment together with chillies, shallots and lime juice.
The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. 
Few of FB friends sharing with some interesting dish to go
with Cincalok;  Fry with egg, steamed with pork belly, add into fried fish, and even cincalok sandwiches.  Don't you think it is very interesting?

I am sharing with you a very appetizing and yet simple and easy to prepare  Steamed Kampung chicken with cincalok.


1/2 bird of chicken (Cut in bite sizes and arrange in a plate for steaming)
Spring onion for garnishing
1 tbsp of garlic oil
Some lime juice

2 tbsp cincalok
chilli padi
Sliced shallots

Ginger buds - sliced
little bit of sugar


Mix all the seasoning together pour over the chicken.
Steam the chicken for about 20 mins or till cooked.
Add in the garlic oil, lime juice and spring onion and serve with hot rice immediately.



  1. before i can comment, will need to try out this recipe first.

    1. Hi Tan, TQ for dropping by, do try out the recipe and let me know whether you and yr family like the dish!