Saturday, April 21, 2007


I finally found geragau at the wet market today, there is only one fish monger at the market I go to who sells them and they sell pretty fast. According to the fish monger these were still alive when he put them out at his stall and I believe him as they were all still shiny and fresh.
I am pretty sure that they are krill or Euphausiids, a shrimp-like marine invertebrate, as krill occur in all oceans of the world. The fishermen in Southeast Asia commercially fish them to make belachan (shrimp paste) and cincaluk (prepared from fresh shrimp, which is mixed with cooked rice and then left to ferment) which are used in some Asian cooking like peranakan.fisherman in Malaysia with his geragau net
I cook them in the style my mom use to make them. Mixing the geragau into a flour and egg batter, and deep frying them into crispy shrimp cakes. There is also the all important accompaniment pounded chili and garlic with lime juice.cinchaluk
I found this recipe that uses cinchaluk, I've got to try it to see if it's tasty.

Cincaluk Chicken
  • 2 green chillies - cut length wise bird’s eyes chillies, if you prefer it hotter (optional)
  • 1 large onion - quartered
  • 2 chicken thighs - slice into small pieces
  • 1 lemongrass
  • 3 garlic cloves
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 2.5 tbsp cincaluk
  • Some oil

Marinate chicken in cincaluk, sugar and lime juice. Heat oil and stir fry lemongrass, garlic and onion till fragrant. Add in chicken and let it simmer till chicken is cooked. Taste. If it is not salty enough, add a little bit more cincaluk. Serve with hot white rice.

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