Cincalok

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. This condiment consists of fermented small shrimp or krill, 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 Malaysia 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.

Description: Wikipedia — Cincalok, CC BY-SA 4.0