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// Posted by :Noni // On :Monday, 25 August 2014

Cencaluk



Next , I will tell you all about traditional food which is “Cencaluk”. I know some of you likes to eat cencaluk but some of you don’t like it. Cencaluk also one of the tourism product in Malaysia.
Cencaluk is a traditional Southeast Asian food made of fermented tiny shripms.  As we all know, Malacca is not only famous for its historical places but also for traditional food which is cencaluk.

According to old beliefs, that have become the words of pleasantries , the supposedly if one wedding day it rained all day it is said that the bride likes to eat cencaluk. But its all just a long story. In mallaca, the shrimp is called udang geragau . You can get this cencaluk in particular season in pantai klebang, Limbongan, Tanjung Kling and several coastal areas.

The process of making cencaluk is you just need three ingredients which is 1kg fresh shrimps, three tablespoon and 1 tablespoon salt. The method on how to make this cencaluk . You just need mix all ingredients. After that, keep in a clean and covered jar and leave it for 4 days in room temperature. The cencaluk is ready once it changes colour. 




Usually we eat cencaluk mix with lime juice chili and eat it with cucumber. If you still find the smell of cencaluk overpowering there is a way to reduce the smell that is by cooking with other food such as fried cencaluk, cencaluk chicken and cencaluk omelete. Benefits of cencaluk is contains high protein. You can buy this cencaluk at grocery stores and markets throught Malaysia, Singapore and other Southeast Asian. A good cencaluk should have a light pinkish colour, is not overly salty and has a mild sour taste.

So, for my conclusion, We should have to preserve our traditional food that is the only way it will be remember . Other than that, our new generations is our hope , because this generations will help us to keep our traditional food and bring it into international so that our traditional food will be well known.


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