Recipe Stir Fried Cincalok Chicken with Pickled Averrhoa Bilimbi and Stinking Beans

Stinking bean 1
A Plate of Wholesome Stir Fried Cincalok Chicken with Pickled Averrhoa Bilimbi & Stinking Beans

I just love creating this dish after indulging a similar flavor and taste at two awesome dinnery, one at Little Yum Yum Restaurant, Kota Damansara and the other at Pau Loong Banquet Hall, Teluk Intan.

At Little Yum Yum I just love how pickled Averrhoa Bilimbi or Belimbing Buluh being put into play on their beautiful nyonya dish, cincalok chicken. While indulging Pau Loong Banquet Hall had their fish fillet cooked in cincalok sauce and my second visit, I had the same sauce with squid. There were explosive dishes, great flavour, awesome taste and definitely a memorable one that can easy stick in one’s brain like mind . . . . . . lol!

Since those awesome superb taste and flavor still cracking in my head, I just have to create something similar at my private kitchen. For me I just love those little jewel, Pickled Averrhoa Bilimbi and that is an issue and need to sort out first. They are not easy to find ingredient but I manage to find them at Malay stall located at Chow Kit night market. I was told it is a seasonal fruit that has a short life span as it will go soft and wet very easily. Pickling them would be the best thing to do, I was advised.

belimbing
Pickled Averrhoa Bilimbi

Belimbing Buluh or Averrhoa Bilimbi is a small bitter fruit found throughout Asia and is commonly used in Thailand and Malay kitchens. The name “Bilimbi” is the common name used in India and has become popular elsewhere, English names include “Cucumber Tree Fruit” and “Tree Sorrel”.These cucumber like fruits are verybitter when eaten raw and are most commonly used in Curries and also for making relish.

Ingredients
400gm Averrhoa Bilimbi/Belimbing Buluh
200gm Sugar
600ml Chinese Rice Vinegar
1tablespoon Salt
1empty jar

Method
1. Cleaned the jar, washed over hot water and leave dry.
2. Place the Averrhoa Bilimbi/Belimbing Buluh in the jar.
3. Boiled the rice vinegar in pot, add in sugar and salt.
4. Once dissolve, leave it to cool.
5. Pour the vinegar mix into the jar and keep it in the fridge for 2-3 days before put into use.

Stinking bean 2
Some of the Ingredients

Ingredients
200gm Chicken Breast (Slice)
100gm Stinking Beans
3tablespoon Cincalok
6whole Pickled Averrhoa Bilimbi (Diced)
10gm Thai Sweet Basil Leaves
5 Bird Eye Chilies (Sliced)
3 Big Onions (Diced Chuncky)
4Tablespoon Tamarind Juice
1Tablespoon Dark Soya Sauce
1teaspoon Sugar
5Tablespoon Oil
1/2 Sesame Oil
a pinch of White Pepper
a pinch of Salt

Conventional Cooking Method
1. Marinate the chicken with sesame oil, white pepper and salt.
2. Heat up the wok and place 3Tablespoon oil
3. Put the Chicken in and stir fry till nearly cooked then set aside.
4. Mix the dark soy sauce, tamarind juice and sugar together in a small bowl.
5. In a new cleaned wok, heat it up and add in 2Tablesppon oil.
6. Add in onion and fry for 2-3 minutes.
7. Pour in the cooked chicken, fried for 2 minutes.
8. Add in the cincalok and stinking beans and fry till fragrant.
9. Add in the dark soy sauce mix. (add 2-3Tablespoon of water if sauce is needed)
10. Add in the Pickled Averrhoa Bilimbi and bird eye chillies.
11. Add in Thai Sweet Basil before wok-ing the dish out.
12. Serve with white rice.

Philips Pressure Cooker Cooking Method
1. Marinate the chicken with sesame oil, white pepper and salt. Set aside 30mins.
2. Set the Bake mode to Chicken and place 3Tablespoon oil
3. Put the Chicken in and stir fry till nearly cooked with open lid. Take it out then set aside.
4. Mix the dark soy sauce, tamarind juice and sugar together in a small bowl.
5. Add in one Tablespoon oil into the pot and continue with the bake mode (Chicken).
6. Add in onion and fry for 2-3 minutes.
7. Pour in the cooked chicken, fried for 2 minutes.
8. Add in the cincalok and stinking beans and fry till fragrant.
9. Add in the dark soy sauce mix. (add 2-3Tablespoon of water if sauce is needed)
10. Add in the Pickled Averrhoa Bilimbi, bird eye chillies and cook for a few mins..
11. Add in Thai Sweet Basil before dishing it out.
12. Serve with white rice.

Stinking bean
Smells Good & Taste Terrific

I just love the texture of the crisp stinking beans while the saltiness of the cincalok that put into play while the gorgeous pickled Avverrhoa Bilimbi heads the pungent-ness sweet sourness that will tickle anyone’s taste buds. I am satisfy having it a go in my private home kitchen and bewildered in tempting my guests, so would you . . . . . . .. . . . . Sidney Kan

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