| http://dbpedia.org/ontology/abstract
|
Cincalok adalah makanan khas Kalimantan Ba … Cincalok adalah makanan khas Kalimantan Barat dan juga berkembang di Kepulauan Riau ini berupa udang berukuran kecil yang proses fermentasinya terjadi dengan bantuan mikrob. Salah satu mikrob yang berperan penting adalah kelompok bakteri asam laktat. Makanan ini juga ditemui di daerah Malaka dan termasuk bahan untuk masakan peranakan. Bahan makanan ini digunakan untuk membuat sambal. Di Kepulauan Bangka-Belitung, cincalok disebut pula dengan istilah kecalok.calok disebut pula dengan istilah kecalok.
, Cincalok is a Malay dish that originated i … Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. It can trace its origin during Portuguese occupation of Malacca. In Malacca, the shrimp is called udang geragau. This dish made up of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas. Nowadays, cencaluk making enterprises are gaining ground among the residents in several areas in the state of Melaka. The state government itself has designated the State Legislative Assembly constituency Sungai Udang as the area to produce cencaluk in the 'Satu DUN Satu Produk' plan. Apart from that, cencaluk is also now easily available through open sales such as by the roadside and in the markets around the state. For those who pass the shores of Tanjung Kling to Sungai Udang, you will definitely be able to see a row of stalls selling cencaluk and belacan. The consumption of cincalok has also spread to Riau and West Kalimantan in Indonesia. It is similar to bagoong alamang (see shrimp paste) in the Philippines and khoei chalu (Thai: เคยฉลู) in Thailand.nd khoei chalu (Thai: เคยฉลู) in Thailand.
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| http://dbpedia.org/ontology/alias
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Chinchalok, cencaluk, cencalok
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http://dbpedia.org/resource/Malacca +
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| http://dbpedia.org/ontology/cuisine
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Brunei,Indonesia,MalaysiaandSingapore
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http://dbpedia.org/resource/Krill +
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Smallshrimporkrill
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| http://dbpedia.org/ontology/region
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http://dbpedia.org/resource/Southeast_Asia +
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| http://dbpedia.org/ontology/servingTemperature
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hot or room temperature
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http://commons.wikimedia.org/wiki/Special:FilePath/Cincalok%2C_shallots%2C_chilli.jpg?width=300 +
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| http://dbpedia.org/ontology/type
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http://dbpedia.org/resource/Condiment +
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, http://dbpedia.org/resource/Appetizer +
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https://books.google.com/books%3Fid=DQrjMRClls4C&pg=PA98&dq=chinchalok&client=firefox-a&sig=xtxJ8KDmoVz9Hpnfy5VZGT12O0E +
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17739518
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4724
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1042372510
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http://dbpedia.org/resource/Malaysian_cuisine +
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| http://dbpedia.org/property/alternateName
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Chinchalok, cencaluk, cencalok
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A bowl of cincalok
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http://dbpedia.org/resource/Malacca +
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Appetizer or main course
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250
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Small shrimp or krill
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Cincalok
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Brunei, Indonesia, Malaysia and Singapore
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http://dbpedia.org/resource/Southeast_Asia +
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hot or room temperature
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http://dbpedia.org/resource/Condiment +
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http://dbpedia.org/resource/Template:Infobox_prepared_food +
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Appetizerormain course
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| http://purl.org/dc/terms/subject
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http://dbpedia.org/resource/Category:Malay_cuisine +
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http://dbpedia.org/resource/Food +
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http://en.wikipedia.org/wiki/Cincalok?oldid=1042372510&ns=0 +
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http://commons.wikimedia.org/wiki/Special:FilePath/Cincalok%2C_shallots%2C_chilli.jpg +
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http://en.wikipedia.org/wiki/Cincalok +
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Cincalok
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http://dbpedia.org/class/yago/Ingredient107809096 +
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| rdfs:comment |
Cincalok is a Malay dish that originated i … Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. It can trace its origin during Portuguese occupation of Malacca. In Malacca, the shrimp is called udang geragau. This dish made up of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas., Tanjung Kling and several coastal areas.
, Cincalok adalah makanan khas Kalimantan Ba … Cincalok adalah makanan khas Kalimantan Barat dan juga berkembang di Kepulauan Riau ini berupa udang berukuran kecil yang proses fermentasinya terjadi dengan bantuan mikrob. Salah satu mikrob yang berperan penting adalah kelompok bakteri asam laktat. Makanan ini juga ditemui di daerah Malaka dan termasuk bahan untuk masakan peranakan. Bahan makanan ini digunakan untuk membuat sambal. Di Kepulauan Bangka-Belitung, cincalok disebut pula dengan istilah kecalok.calok disebut pula dengan istilah kecalok.
|
| rdfs:label |
Cincalok
|
