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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.
| Fresh rebon shrimp (Acetes)2 kg | Sorted and rinsed with seawater[nofiani2021] |
| Granulated sugar400 g | [nofiani2021] |
| Coarse salt100 g | [nofiani2021] |
| Shallot, bird's-eye chilli, lime juiceTo taste | Added when it is served[jkkn-cencaluk] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 6 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
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 3 days – 6 days. The longest step, seal in a jar and ferment, takes 3–6 days (Nofiani R 2021). Salt is 4 % (Nofiani R 2021). Tetragenococcus and Lactobacillus do most of the fermenting.
| Main step | 3–6 daysReported[nofiani2021] | Seal in a jar and ferment |
|---|---|---|
| Salt | 4 %Reported[nofiani2021] | Mix with salt and sugar |
| Acidity | pH 5.3Measured[nofiani2021] | Browns and softens with keeping |
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, in an airtight jar at room temperature. The FDA's pathogen table puts the limits for growth of proteolytic Clostridium botulinum at pH 4.6 and 10 % water-phase salt, and for type E at pH 5.0 and 5 %. So the acid is no barrier against either, and the salt does not reach the proteolytic limit. The FDA's time guidance for the proteolytic types in fish and fishery products is 2 hours in total above 21 °C. One study found no C. perfringens, but we found none that tested for C. botulinum or measured water activity. It can be eaten without cooking. You cannot see, smell or taste the toxin, and even a small taste can be deadly (CDC). The recipe records one producer's batch, not a safe home method. Malaysian cincalok averaged 126.1 mg/kg histamine and 448.8 mg/kg tyramine (Saaid et al. 2009). That histamine is above the FDA's 50 ppm guidance level, which is set for fish, not shrimp. Use fresh shrimp.
Hazards the sources name: Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Enterobacteriaceae (not found at any observation time over 28 days in one study of three recipes, which did not test for C. botulinum).
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).
