Cincalok
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Cincalok (or Chinchalok/Cencaluk) is a Melakan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. It is similar to Bagoong Alamang (see shrimp paste) in the Philippines.
In Melaka, the shrimp is called udang geragau. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas.
[edit] Cincalok manufacturing
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The process of making cincalok requires several steps to create a product of high quality with a pleasing texture when consumed. Fresh small prawns (udang geragau) are added with salt and rice in equal proportions. After the ingredients are throughly mixed, it will be sealed in a jar and allowed to ferment for three days. There are also cincalok makers who increase the proportion of rice in the mixture believing it to enhance the taste of the finished product.
[edit] References
- From Malaysia, a Pungent Ferment Melissa Clark, New York Times. August 30, 2006
- Gateway to Peranakan Food Culture Gek Suan Tan, Tan Gek Suan, Wing Fee. Asiapac Books Pte Ltd. ISBN 9812293892
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