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Home / Courses / Main Dish / Cincaluk Char Beehoon

Cincaluk Char Beehoon

By: 👩‍🦳 Linda · Published: 🖨 May 19, 2016 · Updated: 💻October 8, 2018 · 🗨 Leave a Comment

Recipe ▼

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies. | MalaysianChineseKitchen.com

One of the fastest meals to prepare is good ol’ fried noodles. It takes only about 30 minutes from start to finish and lunch or dinner can be served. The ingredients are often pretty simple and basic. Occasionally, a specialty ingredient may be added as is the case in this Cincaluk Char Beehoon (Fried Rice Noodles with Fermented Shrimps).

Cincaluk or fermented shrimps is made of small shrimps, salt, and rice. The ingredients are thoroughly mixed, sealed in a jar, and allowed to ferment for a few days. After which the shrimps turn pink and is ready to be used.

Cincalok is definitely an acquired taste. It is pretty salty and has a strong umami flavor. When served as a condiment with chilies, shallots, and lime juice, a little sugar is added to neutralize the saltiness. Cincaluk is also often used as a flavoring in cooked dishes. It goes especially well with eggs and pork.

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies. | MalaysianChineseKitchen.com

I used fried shallots and chilies as a garnish but chopped cilantro and sliced green (spring) onions will also work well. Be sure to have lots of limes on hand. Cincaluk Char Beehoon is delicious served with lime juice. The lime juice gives it a fresh and zesty flavor.

Taugeh (bean sprouts) may be used in place of chai sim if preferred. The amount of cincaluk used can be reduced for a milder or subtler flavor. However, I would recommend using at least ½ cup (120g) cincaluk or the flavor will not come through.

I hope you will give it a try.

Note: Cincaluk may be purchased at some specialty Asian grocery stores. They usually come in tall narrow bottles. Do take care when opening the bottle as pressure often builds up from the fermentation. Once opened, it should be stored in the refrigerator.

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies. | MalaysianChineseKitchen.com
Print Pin Rate

Cincaluk Char Beehoon

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.
Author : Linda Ooi
Course : Main Course, Noodles
Cuisine : Malaysian
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings: 4
Calories: 611kcal

Ingredients
 

  • 10.5 oz beehoon (rice sticks/noodles) (300g)
  • 3 tbsp vegetable oil
  • 2 cloves garlic (minced)
  • 10.5 oz ground pork (300g)
  • 10.5 oz shrimps (shelled and deveined) (300g)
  • ¾ cup cincaluk (fermented small shrimp) (180g)
  • ½ tsp salt or to taste
  • ¼ tsp ground pepper
  • 10.5 oz chai sim (choy sum/yu chai/oilseed rape) (300g)
  • ¼ cup fried shallots
  • 1 lime (cut into wedges)
  • 2 red chilies (seeded and sliced thinly)
  • 2 to 3 tbsp soy sauce

Instructions
 

  • Soak beehoon (rice sticks/noodles) for 30 minutes. Drain.
  • Heat vegetable oil in a wok or large fry pan. Sauté garlic for 30 seconds.
  • Add ground pork. Stir fry for 2 to 3 minutes. Break up ground pork into smaller bits with spatula. Add shrimps and continue to stir fry for another 2 minutes or until shrimps turn pink and curl. Pour in cincaluk and stir fry for another minute.
    Cincaluk Char Beehoon-5
  • Add noodles, salt, pepper, and chai sim. Stir to get everything well mixed.
    Cincaluk Char Beehoon-6
  • Continue to stir and toss until beehoon and chai sim are cooked, about 6 to 7 minutes or so.
    Cincaluk Char Beehoon-7
  • Remove and divide into 4 individual plates. Garnish with fried shallots. Serve immediately with lime wedges and cut chilies dipped in soy sauce on the side.

Nutrition

Calories: 611kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies. | MalaysianChineseKitchen.com

Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies. | MalaysianChineseKitchen.com

1.8K shares

Categories: 🗂 Main Dish, Noodles, Nyonya, Shrimp Tags: 📋 cincaluk

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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