Cincalok is a Malay dish that originated in Malacca,

Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...

, consumed by Malay,

Peranakan The Peranakans () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (), namely the British Colonial ruled ports in the Malay Peninsula, ...

and Kristang. It can trace its origin during Portuguese occupation of Malacca. In Malacca, the shrimp is called udang geragau. This dish made up of

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

small shrimps or

krill Krill are small crustaceans of the order Euphausiacea, and are found in all the world's oceans. The name "krill" comes from the Norwegian word ', meaning "small fry of fish", which is also often attributed to species of fish. Krill are consi ...

. It is usually served as a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

together with chillis,

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

s and

lime Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany ...

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

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 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 Riau is a province of Indonesia. It is located on the central eastern coast of Sumatra along the Strait of Malacca. The province shares land borders with North Sumatra to the northwest, West Sumatra to the west, and Jambi to the south. Acco ...

and

West Kalimantan West Kalimantan ( id, Kalimantan Barat) is a province of Indonesia. It is one of five Indonesian provinces comprising Kalimantan, the Indonesian part of the island of Borneo. Its capital city is Pontianak. The province has an area of 147,307&nbs ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...

. It is similar to ''bagoong alamang'' (see

shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are ei ...

) 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.

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

Cincalok manufacturing

See also

References