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Cencaru
Cencaru is a traditional Sabah dish that blends the intense flavor of chili with the sweet taste of sea fruits.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 200 g of sea fruits (crab, shrimp, mussels, cuttlefish)
- 100 g of red chili
- 50 g of coconut oil
- 2 onions
- 2 cloves of garlic
- 1 tablespoon of beef vinegar
- 1 tablespoon of sugar
- Salt and pepper to taste
- 1 lemon
Method
- Clean and cut the sea fruits into small pieces.
- Peel and chop the garlic and onions.
- In a pan, sauté the garlic and onions in coconut oil.
- Add the sea fruits and red chili, stirring well.
- Add the beef vinegar, sugar, salt, and pepper, mixing until the preparation is well combined.
- Cook on medium heat for 10-15 minutes, stirring occasionally.
- Peel the lemon and add the juice to the cencaru before serving.
The story
Cencaru is a traditional dish from the New Guinea islands, brought to Malaysia by population migrations. It has become particularly popular in Sabah, where its preparation has become an art.
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