Cincalok ( Jawi: چنچالوق), also ''cencaluk'', is a Malay condiment that originated in Malacca,

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...

, consumed by Malays,

Peranakans The Peranakan Chinese () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (region), Nanyang (), namely the British Empire, British, Portugu ...

and Kristangs. Its origins can be traced back to the Portuguese occupation of Malacca. This

condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

consists of fermented small

shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ...

krill Krill ''(Euphausiids)'' (: krill) are small and exclusively marine crustaceans of the order (biology), order Euphausiacea, found in all of the world's oceans. The name "krill" comes from the Norwegian language, Norwegian word ', meaning "small ...

, which are called ''udang geragau'' in Melaka and are easily identifiable in the mixture. It is predominantly salty in taste, and is usually served together with chillis, shallots and lime juice. Sir R. O. Winstedt has written about "Cencaluk" in

in his book "The Circumstances of Malay Life - 1909". This shrimp is seasonally available in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas. Presently, cincalok making enterprises are gaining ground 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 cincalok in the 'Satu DUN Satu Produk' plan. Apart from that, cincalok is also now easily available at roadside stalls and in the markets around the state. The consumption of cincalok has also spread to

Riau Riau (Jawi script, Jawi: ) is a Provinces of Indonesia, province of Indonesia. It is located on the central eastern coast of the island of Sumatra, and extends from the eastern slopes of the Barisan Mountains to the Malacca Strait, including s ...

and West Kalimantan in

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

. It is similar to ''bagoong alamang'' (see shrimp paste) in the Philippines and ''khoei chalu'' () in Thailand.

Cincalok manufacturing

The process of making cincalok requires several steps. Fresh small prawns (''udang geragau'') are combined with salt and rice in equal proportions. After the ingredients are thoroughly mixed, they are 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 sealed glass container, pressure builds up inside the container. Hence, care must be taken when opening a pressurized container of 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 Bruneian cuisine Singaporean cuisine Fish sauces

Cincalok manufacturing

See also

References