The Malay community in Melaka is famous for its various traditional foods, which are quite popular, not only in their place of origin, but even beyond the borders of Malaysia. The taste of Melaka has become the common food of the Malaysian community. One of the favorite foods of the Malacca Malay community is cencalok. Cencalok is a side dish in a rice dish. Cencaluk is made from fine shrimp, better known as shrimp gerau. Shrimp geragau will be mixed with water and will be mixed with a little rice. After the three ingredients have been mixed together, they will then be put in a container, which is a vase or a small jar and covered tightly using a clean cloth to ferment and keep for three (3) days. To make it taste better, you can add a little boiling water to the rice.
Let’s check out how to make this cencalok!
Ingredients
- Chili padi (chili depending on the spiciness we like)- sliced
- Live red/green pepper -sliced
- 1 garlic clove-sliced
- 3-4 large onions-sliced
- 3 tablespoons of vinegar
- 2 bottles of cencaluk
- 2-3 tablespoons of sugar
Cooking Methods
- 1. Saute all the sliced ingredients until wilted.
- 2. When it’s wilted, add the filtered water. Add the vinegar. Stir constantly so it doesn’t stick, medium heat.
- 3. Discard the water when cencalok is ready to be filtered.
- 4. Almost dry, add 2-3 tablespoons of sugar to adjust the taste. Stir until dry. No need to add salt because it is naturally salty.
- 5. Done! When it’s cold, keep it in an airtight container. It can last a month outside.
Good luck!
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Article written by Nurul Humaira’ binti Hasan.
