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// 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.
