Cincalok

Cincalok
A bowl of cincalok
Jeneng liyanéChinchalok, cencaluk, cencalok
JinisCondiment
AjanganAppetizer or main course
Panggonan asalMalacca[1][2]
Tlatah utawa prajaSoutheast Asia
Olah-olahan nasional gegayutanBrunei, Indonesia, Malaysia and Singapore
Hawa ajanganhot or room temperature
Woworan pokokSmall shrimp or krill
Buku masakan: Cincalok  Médhia: Cincalok

Cincalok minangka panganan Melayu sing asale saka Malaka, Malaysia, dikonsumsi dening Melayu, Peranakan lan Kristang . Iki bisa nglacak asal saka penjajahan Portugis ing Malaka . Ing Malaka, udang kasebut diarani udang geragau. Panganan iki arupa udang utawa krill cilik sing difermentasi . Biasane dadi bumbu bareng karo lombok, bawang lan jus jeruk nipis. Udang ing cincalok warna sing jambon gampang dingerteni lan rasane asin. Sir RO Winstedt wis nulis babagan "Cencaluk" ing Malaysia ing bukune "The Circumstances of Malay Life - 1909". [3] Udang iki kasedhiya ing musim khusus ing Pantai Klebang, Limbongan, Tanjung Kling lan sawetara wilayah pesisir. Konsumsi cincalok uga nyebar menyang Riau lan Kalimantan Barat ing Indonesia . Mirip karo sadurungeong alamang (waca pasta udang ) ing Filipina lan khoei chalu ( Thai: เคยฉลู ) ing Thailand.


Referensi

[besut | besut sumber]
  1. https://www.nytimes.com/2006/08/30/dining/30chef.html
  2. https://www.tasteatlas.com/cincalok
  3. The Circumstances of Malay Life, Sir Richard Olof Winstedt, Richard Winstedt, Ams PressInc, 1909 - Social Science - 90 pages