Cincalok is a
Malay dish that originated in
Malacca
Malacca ( ms, Melaka) is a state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site si ...
,
Malaysia, consumed by
Malay
Malay may refer to:
Languages
* Malay language or Bahasa Melayu, a major Austronesian language spoken in Indonesia, Malaysia, Brunei and Singapore
** History of the Malay language, the Malay language from the 4th to the 14th century
** Indonesi ...
,
Peranakan and
Kristang. It can trace its origin during Portuguese occupation of
Malacca
Malacca ( ms, Melaka) is a state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site si ...
. In
Malacca
Malacca ( ms, Melaka) is a state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site si ...
, the shrimp is called udang geragau. This dish made up of
fermented small
shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
s or
krill. It is usually served as a
condiment together with
chillis,
shallots and
lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. Sir R. O. Winstedt has written about "Cencaluk" in
Malaysia in his book "The Circumstances of Malay Life - 1909".
The Circumstances of Malay Life, Sir Richard Olof Winstedt, Richard Winstedt, Ams PressInc, 1909 - Social Science - 90 pages
/ref> This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas.
Nowadays, cencaluk making enterprises are gaining ground among the residents in several areas in the state of Melaka. The state government itself has designated the State Legislative Assembly constituency Sungai Udang
Sungai Udang is a mukim and town in Melaka Tengah, Malacca, Malaysia. It is situated within the parliamentary constituency of Tangga Batu.
Education
}) or alternatively known as MARA Junior Science College or MJSC. The school is located on a 19 ...
as the area to produce cencaluk in the 'Satu DUN Satu Produk' plan.
Apart from that, cencaluk is also now easily available through open sales such as by the roadside and in the markets around the state. For those who pass the shores of Tanjung Kling to Sungai Udang, you will definitely be able to see a row of stalls selling cencaluk and belacan.
The consumption of cincalok has also spread to Riau and West Kalimantan in Indonesia. It is similar to ''bagoong alamang'' (see shrimp paste) in the Philippines and ''khoei chalu'' ( th, เคยฉลู) in Thailand.
Cincalok manufacturing
The process of making cincalok requires several steps. Fresh small prawns (udang geragau) are added with salt and rice in equal proportions. After the ingredients are thoroughly 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.
As the finished product is fermented in a glass container, the fermentation process causes pressure to build up inside the container. Hence, care must be taken when opening the pressurized container containing ready-made cincalok.
See also
* List of fish sauces
* List of Indonesian condiments
* Malay cuisine
* Peranakan cuisine
* Saeu-jeot
References
Gateway to Peranakan Food Culture
Gek Suan Tan, Tan Gek Suan, Wing Fee. Asiapac Books Pte Ltd.
{{shrimps and prawns as food
Indonesian condiments
Malaysian condiments
Malay cuisine
Peranakan cuisine
Fish sauces