Cincalok (Jawi: چنچالوق), also cencaluk, is a Malay condiment that originated in Malacca, Malaysia, consumed by Malays, Peranakans and Kristangs. Its origins can be traced back to the Portuguese occupation of Malacca.

Cincalok (also written as cincaluk, chincalok or cencaluk) is a traditional Southeast Asian food made of fermented tiny shrimps. Like many fermented foods , it is usually eaten as a condiment or used as an ingredient in cooking.

Cincalok is a Malaysian condiment consisting of shrimps or krill that have been fermented with salt and cooked rice. The shrimps are typically small in size and left whole, and the condiment is characterized by its pungent smell and a combination of salty and sour flavors.

Cincalok, a unique and piquant Southeast Asian delicacy, is a condiment guaranteed to arouse the palate. Hailing from the coasts of Indonesia and Malaysia, this edible amalgamation of salt, shrimp, and chilis has been consumed for decades and …

Jan 4, 2017 · Cincaluk Pork Stir Fry is a truly Nyonya (Straits Chinese) dish combining pork, lemongrass, chilies, tamarind, and cincaluk, a Southeast Asian ingredient. All these wonderful ingredients comes together to make this amazingly tasty dish with all the right notes – spicy, tangy, and full of umami flavor.

Aug 25, 2013 · Cincalok is a Malaysian shrimp sauce that originated in Melaka. It is made of fermented tiny shrimp, it is very salty, and is probably an acquired taste. Although it doesn’t smell very good coming out of the bottle, the odour and flavour gets rounded out nicely when mixed with lime juice and other ingredients.

Aug 14, 2012 · Cincaluk can be eaten as it is with the addition of sliced chili, shallots and a squeeze of lime, or used in cooking. Here, I have used it in the most simplest way, Telur Dal Cincaluk (Cincaluk Omelette). Cincaluk is made up of raw geragau (small tiny shrimps), cold cooked rice and salt.

Oct 28, 2021 · Ayam cincalok = a stir-fried chicken flavoured with aromatics and fermented shrimps. You can make it as spicy or as mild as you want it to be. What is Cincalok? Cincalok is fermented shrimp that owes its origin to the Eurasian community in Malacca.

Have you tried this dish? May sound repelling to some but absolutely delicious to me. This recipe requires Cincaluk which are tiny shrimps fermented with an equal portion of rice and salt for about 12 to 14 days.

May 19, 2016 · Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.

Dec 28, 2016 · M elaka is the land of food souvenirs particularly the fermented krill called Cincalok. Cincalok or sometimes spelled as Cencaluk is truly Malaccan and usually served as a condiment together with chillies, shallots and squeezes of lime juice. The krill, light pink in colour are readily identifiable and the taste is salty and usually acquired.

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.

Aug 8, 2012 · Heat the cooking oil and sauté shallots and garlic until crisp. Drain and set aside. 2. In the same oil, fry the finely ground paste until aromatic. Add the chicken, cincaluk (preserved shrimps) and lime leaves. 3. Add the tamarind juice. Season with …

Cincalok is an ingredient that is endemic to this region and is popular in a few Peranakan dishes in Penang and Melaka. It is made with a mixture of udang geragau or krill and rice fermented in brine, creating a delicacy with a distinctively pungent flavour that some people say is …

Oct 12, 2013 · Cincalok is made of fermented tiny shrimps known as ‘acetes’ or in Malay, ‘udang geragau’. It is often used in dishes and dips. It is mostly found in cities where the Peranakan …

Cincaluk (fermented small shrimps) is made of small shrimps or krill, salt, and rice. These ingredients are thoroughly mixed and allowed to ferment for several days, after which it is ready for use. Cincaluk can be served as a condiment together with …

Heat the cooking oil and sauté shallots and garlic until crisp. Drain and set aside. In the same oil, fry the finely ground paste until aromatic. Add the chicken, preserved shrimps and lime leaves. Add the tamarind juice. Season with sugar. Cook until the gravy thickens. Stir in chillies and half of the crisp-fried shallots and garlic.

May 16, 2012 · Cincaluk, preserved shrimp, is a unique and versatile ingredient that’s loaded with powerful (aka stinky) and complex flavors.

Pour cincaluk into a sieve and rinse with cold tap water. Heat oil in a wok. Fry both shallots and garlic slices until golden brown and crispy. Drain and set aside. Retain the oil, then saute serai till fragrant. Add in pork slices and stir-fry well.

Access a central, transparent point of global price discovery with Corn futures. Profit from or hedge against price movements in the United States' most widely grown crop. Corn futures …