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Name : Cici Afriani
NIM : F1021141003
CINCALOK
It’s name is a bit
strange if you are not habitual. As tempoyak is Malay cuisine that is very famous
with its
delicious taste. It is a kind of fermentation
of small shrimp
or rebon
shirmp. “Cincalok” is typical food of West Kalimantan in the form of small-sized shrimp
that it’s fermentation process occurs
with the help of microbes.
“Cincalok” is one of
kind of
traditional fermented foods made from powder shrimp, salt, and
sugar with a certain
comparison. It is usually served as a condiment
together with chillis, shallots
and lime
juice. One of
the microbes that have
a important
role are the group of lactic acid bacteria. This
food
is also found
in the area of Malacca and includes materials
for womb cuisine.
This food ingredient used to make the sauce.
Shrimps that
used are shirmps from the Acetes
genus. The way to make condiment of “cincalok” is very simple and easy.
The ingredients to make “cincalok” :
1.
Small shirmp. Delicate shrimp that are still wet.
How to make “cincalok”
:
1. Wash
the small shrimps
until net.
2. Mix rude salt
and sugar on shrimp. After
that, the mixture brooded.
The
mixture was stored in earthenware container and covered with a cloth or
earthenware cover.
3. After 3-4 days “cincalok” are ready to consumed.
4. Some
producer add benzoic acid and red dye at the end of fermentation, but there is
also that add ketchup.
The ingredients to make condiment of
“cincalok” :
1.
Cayenne pepper
as much as 5 seeds.
2.
2 clove of shallot.
3.
MSG.
4.
2 teaspoons of sugar
.
How to cook it :
1. All the ingredients
( cayenne pepper, shallot, MSG, and sugar ) sauteed, and after fragrant mixed with “cincalok”.
2. Cook
it until mature. After that “cincalok” is ready to eat.
