I
Kristang Heritage Foundations
II
Kristang Curry Spice Pastes
III
Kristang Fermentation Preservation
IV
Kristang Pork Meat
V
Kristang Seafood Techniques
VI
Kristang Desserts Sweets
VII
Kristang Cultural Heritage
VIII
Kristang Soups Broths
IX
Kristang Bread Pastry
X
Kristang Sambal Condiments
KristangKristang Fermentation Preservation
Techniques
10 entries · 10 at full depth
- KT.05.0001 Asam prawn pickle: Kristang tamarind-cured prawns Kristang community, Malacc
- KT.05.0002 Batu lesung technique: Kristang mortar and pestle method Kristang community, Malacc
- KT.05.0003 Cincalok: Kristang fermented baby shrimp condiment Kristang community and Mal
- KT.05.0004 Cincalok production: three-stage Malacca fermentation Malacca coast, Malaysia
- KT.05.0005 Kristang achar: Eurasian pickled vegetable relish Kristang community, Malacc
- KT.05.0006 Kristang chilli oil: infused fat preservation method Kristang community, Malacc
- KT.05.0007 Kristang ikan masin: salt-dried fish technique Kristang community, Malacc
- KT.05.0008 Kristang preserved lime: salted lime technique Kristang community, Malacc
- KT.05.0009 Kristang vinegar pickling: Portuguese acid preservation Kristang community, Malacc
- KT.05.0010 Tempoyak: Kristang fermented durian paste technique Malay-Kristang tradition,