Cincalok Dip

  • 5 tbsp cincalok
  • 3 shallots, peeled and sliced thinly
  • 1 tbsp chillie padi (small hot chillies), chopped finely
  • 2 tbsp lime juice
  • 1 tbsp sugar

  1. Combine all ingredients and mix well

It has a definite fermented aroma so if made ahead of time it is best to store sealed in the refrigerator. Make the same day or one day ahead.