Cincalok (original) (raw)
Cincalok adalah makanan khas Kalimantan Barat dan juga berkembang di Kepulauan Riau ini berupa udang berukuran kecil yang proses fermentasinya terjadi dengan bantuan mikrob. Salah satu mikrob yang berperan penting adalah kelompok bakteri asam laktat. Makanan ini juga ditemui di daerah Malaka dan termasuk bahan untuk masakan peranakan. Bahan makanan ini digunakan untuk membuat sambal. Di Kepulauan Bangka-Belitung, cincalok disebut pula dengan istilah kecalok.
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| dbo:abstract | Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. It can trace its origin during Portuguese occupation of Malacca. In Malacca, the shrimp is called udang geragau. This dish made up of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas. Nowadays, cencaluk making enterprises are gaining ground among the residents in several areas in the state of Melaka. The state government itself has designated the State Legislative Assembly constituency Sungai Udang as the area to produce cencaluk in the 'Satu DUN Satu Produk' plan. Apart from that, cencaluk is also now easily available through open sales such as by the roadside and in the markets around the state. For those who pass the shores of Tanjung Kling to Sungai Udang, you will definitely be able to see a row of stalls selling cencaluk and belacan. The consumption of cincalok has also spread to Riau and West Kalimantan in Indonesia. It is similar to bagoong alamang (see shrimp paste) in the Philippines and khoei chalu (Thai: เคยฉลู) in Thailand. (en) Cincalok adalah makanan khas Kalimantan Barat dan juga berkembang di Kepulauan Riau ini berupa udang berukuran kecil yang proses fermentasinya terjadi dengan bantuan mikrob. Salah satu mikrob yang berperan penting adalah kelompok bakteri asam laktat. Makanan ini juga ditemui di daerah Malaka dan termasuk bahan untuk masakan peranakan. Bahan makanan ini digunakan untuk membuat sambal. Di Kepulauan Bangka-Belitung, cincalok disebut pula dengan istilah kecalok. (in) |
| dbo:alias | Chinchalok, cencaluk, cencalok (en) |
| dbo:country | dbr:Malacca |
| dbo:cuisine | Brunei,Indonesia,MalaysiaandSingapore |
| dbo:ingredient | dbr:Krill dbr:Shrimp |
| dbo:ingredientName | Smallshrimporkrill |
| dbo:region | dbr:Southeast_Asia |
| dbo:servingTemperature | hot or room temperature |
| dbo:thumbnail | wiki-commons:Special:FilePath/Cincalok,_shallots,_chilli.jpg?width=300 |
| dbo:type | dbr:Condiment dbr:Appetizer dbr:Main_course |
| dbo:wikiPageExternalLink | https://books.google.com/books%3Fid=DQrjMRClls4C&pg=PA98&dq=chinchalok&client=firefox-a&sig=xtxJ8KDmoVz9Hpnfy5VZGT12O0E |
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| dbo:wikiPageLength | 4724 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1042372510 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:List_of_fish_sauces dbr:Peranakan dbr:Riau dbr:Indonesian_cuisine dbr:Lime_(fruit) dbc:Fish_sauces dbr:Saeu-jeot dbr:State_legislative_assemblies_of_Malaysia dbr:Condiment dbr:Malacca dbr:Malaysia dbr:Appetizer dbr:West_Kalimantan dbr:Main_course dbr:List_of_Indonesian_condiments dbc:Indonesian_condiments dbc:Malay_cuisine dbc:Malaysian_condiments dbc:Peranakan_cuisine dbr:Chili_pepper dbr:Southeast_Asia dbr:Indonesia dbr:Krill dbr:Kristang_people dbr:Bruneian_cuisine dbr:Malay_cuisine dbr:Malaysian_cuisine dbr:Shallot dbr:Shrimp dbr:Singaporean_cuisine dbr:Peranakan_cuisine dbr:Shrimp_paste dbr:Sungai_Udang dbr:Fermentation_(food) dbr:Malay_people |
| dbp:alternateName | Chinchalok, cencaluk, cencalok (en) |
| dbp:caption | A bowl of cincalok (en) |
| dbp:country | dbr:Malacca |
| dbp:course | Appetizer or main course (en) |
| dbp:imageSize | 250 (xsd:integer) |
| dbp:mainIngredient | Small shrimp or krill (en) |
| dbp:name | Cincalok (en) |
| dbp:nationalCuisine | Brunei, Indonesia, Malaysia and Singapore (en) |
| dbp:region | dbr:Southeast_Asia |
| dbp:served | hot or room temperature (en) |
| dbp:type | dbr:Condiment |
| dbp:wikiPageUsesTemplate | dbt:Shrimps_and_prawns_as_food dbt:ISBN dbt:Infobox_prepared_food dbt:Portal dbt:Reflist dbt:Short_description dbt:Fish_sauce dbt:Indonesian_cuisine dbt:Malaysian_cuisine |
| dc:type | Appetizerormain course |
| dct:subject | dbc:Fish_sauces dbc:Indonesian_condiments dbc:Malay_cuisine dbc:Malaysian_condiments dbc:Peranakan_cuisine |
| gold:hypernym | dbr:Food |
| rdf:type | owl:Thing wikidata:Q2095 yago:Condiment107810907 yago:Flavorer107809368 yago:Food100021265 yago:Foodstuff107566340 yago:Ingredient107809096 yago:Matter100020827 yago:PhysicalEntity100001930 dbo:Food yago:Sauce107829412 yago:Substance100020090 yago:WikicatFishSauces |
| rdfs:comment | Cincalok adalah makanan khas Kalimantan Barat dan juga berkembang di Kepulauan Riau ini berupa udang berukuran kecil yang proses fermentasinya terjadi dengan bantuan mikrob. Salah satu mikrob yang berperan penting adalah kelompok bakteri asam laktat. Makanan ini juga ditemui di daerah Malaka dan termasuk bahan untuk masakan peranakan. Bahan makanan ini digunakan untuk membuat sambal. Di Kepulauan Bangka-Belitung, cincalok disebut pula dengan istilah kecalok. (in) Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. It can trace its origin during Portuguese occupation of Malacca. In Malacca, the shrimp is called udang geragau. This dish made up of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas. (en) |
| rdfs:label | Cincalok (en) Cincalok (in) |
| owl:sameAs | freebase:Cincalok wikidata:Cincalok dbpedia-id:Cincalok http://jv.dbpedia.org/resource/Cincalok dbpedia-ms:Cincalok dbpedia-th:Cincalok https://global.dbpedia.org/id/4i4NX yago-res:Cincalok |
| prov:wasDerivedFrom | wikipedia-en:Cincalok?oldid=1042372510&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Cincalok,_shallots,_chilli.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Cincalok |
| foaf:name | Cincalok (en) |
| is dbo:wikiPageRedirects of | dbr:Chinchalok |
| is dbo:wikiPageWikiLink of | dbr:List_of_fermented_foods dbr:List_of_fish_sauces dbr:List_of_Malaysian_dishes dbr:Pekasam dbr:Tempoyak dbr:Malays_(ethnic_group) dbr:List_of_Indonesian_condiments dbr:List_of_Indonesian_dishes dbr:List_of_Malaysia-related_topics dbr:Malay_cuisine dbr:Ulam_(salad) dbr:List_of_shrimp_dishes dbr:Peranakan_cuisine dbr:Shrimp_paste dbr:Chinchalok |
| is foaf:primaryTopic of | wikipedia-en:Cincalok |
