Cincalok 晶佳露蒸蛋

有妈咪问说什么是cincalok.....

Cincalok是一种咸虾仔酱，用小虾仔腌制成的虾酱，煮之前味道有点臭酸，挺难闻的，但是配合其它食材煮出来就是一道美食哦。上网找一下资料给大家：

Cincalok (or Chinchalok/Cencaluk) is a Malaccan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. It is similar to Bagoong Alamang (see shrimp paste) in the Philippines.
In Melaka, the shrimp is called udang geragau. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas.

Cincalok manufacturing

The process of making cincalok requires several steps. Fresh small prawns (udang geragau) are added with salt and rice in equal proportions. After the ingredients are thoroughly mixed, it will be sealed in a jar and allowed to ferment for three days. There are also cincalok-makers who increase the proportion of rice in the mixture believing it to enhance the taste of the finished product.
As the finished product is fermented in a glass container, the fermentation process causes pressure to build up inside the container. Hence, care must be taken when opening the pressurized container containing ready-made cincalok.

 这种瓶装的cincalok可以在超市买到，轩妈咪买的是在巴杀买的，一小罐，住家home made的哦。比这种罐装的来得香和新鲜。妈咪们下次去巴杀不妨留意下。cincalok不用一次过放完，一罐可以煮3次以上，用不完的最好放冰格结冻，等要用的时候才拿出来退冰，这样就可以收藏很久。

好啦，来写食谱噜，这个蒸蛋无需任何调味料哦。

材料：
Cincalok 125g（喜欢吃咸的可以放多点）
小辣椒 5条（洗净切碎）
蒜米 少许
鸡蛋 5粒打散 （鸡蛋越多味道就没那么咸哦，妈咪们可以自己拿捏）
 

 做法：
把所有材料搅拌均匀，放入煮滚水的锅子里，大火蒸15分钟或内熟即可。