The chicken pieces are braised in a thick gravy of ' cincalok ' - made of fermented small shrimps or krill. In Malacca , the shrimp is called ' udang geragau '. It is a pinkish coloured shrimps fermented in thick brine solutions and rice and the taste is very saltish. This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas in Malaysia. It is usually served as a condiment together with chillis,shallots and lime juice. My MIL used them to braise chicken pieces or pork slices. A truly malaysian cuisine , its origin is debatable , and after first tasting this flavorful chicken dish , I knew I had to learn from her and today I can proudly say now my standard is as good as hers :p for WB said : "not bad , as good as mom's cooking " a feather to my cap.....but thanks to MIL tutoring :)
