Colek is a fruit dip made of 3 ingredients - belacan (shrimp paste), gula Melaka (palm sugar) and chillies. This very nostalgic dip came about after a conversation I had with my Mum. After that little chat, I just couldn't wait to make colek. God, I haven't had colek for ages!
It is really easy to make. Just pound belacan, gula Melaka and chillies. Before you pound the belacan, any belacan aficionado with tell you that you should toast it first to get the aroma and flavors going. And that was what I did. I used my little wok and soon my whole house stank hah..hah...
The amount of belacan and gula Melaka I used is based on "agak-agak" (estimate) and I used only 1 red chilli. If you like it extra "pedas" (hot), feel free to add more. Pound the ingredients until you get a smooth paste. It does become liquid as the gula Melaka melts.
The word "colek" in Terengganu Malay dialect means "to dip". I think the West Coast Malays would say "cicah". This dip is good with most fruits like jambu air, guava, pineapple and my favorite - young mango.
This sweet and salty pungent dip will encourage you to keep eating whatever fruits that are served on the platter. It sure made me very happy to get more than my fair share of vitamins, minerals and roughage (hah..hah...) in a fun way.
Go ahead and give this dip a try. If you like "rojak buah", chances are you will like colek. But please, don't eat this with strawberries.
Colek (Terengganu Fruit Dip)
(Note : The ingredients are my estimates. Please adjust to suit your taste)
- 1 heap tablespoon of belacan (toasted)
- 3 tablespoons gula Melaka
- 1 red chilli
- Pound all the ingredients together to form a smooth paste.