Provenance / Canons / Kristang / Kristang Fermentation Preservation
Kristang Fermentation Preservation
Kristang Canon
10 entries
KT.05.0001
Asam prawn pickle: Kristang tamarind-cured prawns
Asam prawn pickle is a Kristang preparation of fresh prawns cured in a tamarind-chili-salt brine — a…
Kristang community, Malac
KT.05.0002
Batu lesung technique: Kristang mortar and pestle method
The batu lesung (stone mortar and pestle) is the primary tool of Kristang rempah preparation and con…
Kristang community, Malac
KT.05.0003
Cincalok: Kristang fermented baby shrimp condiment
Cincalok is the fermented baby shrimp condiment unique to Malacca and the surrounding coast — a dens…
Kristang community and Ma
KT.05.0004
Cincalok production: three-stage Malacca fermentation
Traditional cincalok production follows a three-stage salt-and-rice fermentation process that has be…
Malacca coast, Malaysia
KT.05.0005
Kristang achar: Eurasian pickled vegetable relish
Kristang achar is the pickled vegetable relish that accompanies the Eurasian table — a tangy, spiced…
Kristang community, Malac
KT.05.0006
Kristang chilli oil: infused fat preservation method
Kristang chili oil is an infused fat preparation — dried bird's eye chilies, shallots, garlic, and s…
Kristang community, Malac
KT.05.0007
Kristang ikan masin: salt-dried fish technique
Ikan masin (salted dried fish) is the deep-pantry staple of Kristang cooking, used in stir-fries, cu…
Kristang community, Malac
KT.05.0008
Kristang preserved lime: salted lime technique
Salted preserved lime (limau masin) is a long-preserved condiment in Kristang cooking, made by packi…
Kristang community, Malac
KT.05.0009
Kristang vinegar pickling: Portuguese acid preservation
Vinegar-based pickling is one of the most clearly Portuguese-derived techniques in the Kristang kitc…
Kristang community, Malac
KT.05.0010
Tempoyak: Kristang fermented durian paste technique
Tempoyak is fermented durian paste — the preserved form of durian flesh that extends its seasonal av…
Malay-Kristang tradition,