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Fish and seafood from Malaysia
Tiny fresh Acetes shrimp are mixed with salt and sugar, sometimes with cooked rice, and sealed in a jar for a few days. The shrimp turn soft, bright pink and savoury as the pH drops from about 8 to about 5.5. Cincalok is a quick, low-salt shrimp ferment eaten with shallot, chilli and lime. Made in 4 steps over 21 days – 32 days. The longest step, eat within weeks, before it browns, takes up to 18 days (Nofiani R 2021). Salt is 4 % (Nofiani R 2021). Tetragenococcus and Lactobacillus do most of the fermenting.
| Main step | up to 18 daysReported[nofiani2021] | Eat within weeks, before it browns |
|---|---|---|
| Salt | 4 %Reported[nofiani2021] | Mix with salt and sugar |
| Acidity | pH 5.3Measured[nofiani2021] | Eat within weeks, before it browns |
| 2 kg | Fresh rebon shrimp (Acetes) · Sorted and rinsed with seawater[nofiani2021] |
| 400 g | Granulated sugar[nofiani2021] |
| 100 g | Coarse salt[nofiani2021] |
| To taste | Shallot, bird's-eye chilli, lime juice · Added when it is served[jkkn-cencaluk] |
| Starter | spontaneous |
Total time across the recorded steps: 21 days – 32 days
What changes: The tiny shrimp are picked clean and rinsed in seawater
Bits of small fish and debris are picked out and the shrimp are rinsed in seawater. Output: clean fresh shrimp.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cincalok is a ferment of whole raw shrimp that is ready in days. Belacan and kapi are made from the same kind of shrimp but are salted harder, dried and pounded into a firm paste that ages for weeks or months.
Cincalok is low in salt (about 4 % in one recipe) and ends near pH 5.3–5.5. The FDA's pathogen table puts the limits for growth of proteolytic Clostridium botulinum at pH 4.6 and 10 % water-phase salt, so neither salt nor acid alone is a full barrier, and cincalok is a short-life food. Malaysian cincalok averaged 126.1 mg/kg histamine and 448.8 mg/kg tyramine (Saaid et al. 2009), above the FDA's 50 ppm histamine guidance level for fish. Use fresh shrimp.
Hazards the sources name: Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Enterobacteriaceae (tested for over 28 days and not found).
Every number is labelled with how it is known. How this atlas is made
Cencaluk is believed to come from Sumatra and to have reached the Malay Peninsula through trade. It is part of Malay home cooking and festive meals in Melaka, Johor and Pahang (JKKN).
