Melaka Rombang Cincalok Shrimp Paste

Cincalok (also commonly spelled cencaluk or chinchalok) is a traditional Southeast Asian fermented condiment originating from Malacca, Malaysia, deeply rooted in Peranakan (Nyonya) and local coastal cultures.

A pungent, intensely savory, and umami-rich fermented shrimp relish made primarily from tiny, whole small shrimps or krill (udang geragau).

Fresh tiny shrimps are thoroughly washed and mixed with salt and cooked rice in specific proportions. The mixture is then bottled and left to ferment. The cooked rice acts as a crucial element that drives the fermentation while giving the condiment its characteristic chunky texture.

Net Weight: 250g