Cincalok

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.

Cincalok making process

Cencaluk manufacturing process need several methods to produce and it needs to be done thoroughly to make sure quality and the cencaluk quality nice to be felt when eaten Fresh small prawn(udang geragau), that is without are immersed in water, will be added with salt, and some rice, namely equivalent as material- material to make cencaluk. After material all three already become integrated, it further will be included into a container, namely pot, slipway or small jar. Pot and jar those little then closed with clean cloth to be fermented during three day. There are also cencaluk maker increase little water boil rice to increase cencaluk taste.

When ended cencaluk fermented and fit to be eaten, it can be more taste during eaten as dish with rice through two processes: 1.cencaluk put together with wet pepper and onion slice. Then it going to add up with squeeze of lime or musky lime; 2.or cencaluk mix with little wet pepper and a slice of two ginger, then fried with the egg.

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