Delicious Cencaluk Traditional Melaka Food

The main focus will be around Klebang Beach, Limbongan, Tanjung Kling as well as other coastal areas of the Straits of Malacca. The process of making Cencaluk is a process of fermentation. Purified shrimps are mixed with a lot of salt and a little rice and stir in 3 to 4 days before eating. Try to make the lunch menu tasty. Because it is made from shrimp, it is said to contain very high protein content. You must be regret if you do not have a bottle of cincalok for a gift. *source:norazlitaaziz.blogspot.com

Cincalok / Chinchalok is a Malaccan/Penang food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chilis, shallots and lime juice. It is similar to Bagoong Alamang (see shrimp paste) in the Philippines, Cencalok in Indonesia and khoei chalu (Thai: เคยฉลู) in Thailand. In Melaka, the shrimp is called udang geragau. The shrimp in the pinkish colored 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. 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. *source: wikipedia