Have you tried this dish? May sound repelling to some but absolutely delicious to me. This recipe requires Cincaluk which are tiny shrimps fermented with an equal portion of rice and salt for about 12 to 14 days. Anything fermented may sound yukky to some, but realistically it's all the same ... cheese, wine, belacan, tempoyak, nam yue, fu yue, tofu etc..... It's all about acquired taste. Always make sure the Cincaluk looks pinkish, that's when it's fresh before you purchase a bottle.