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The ingredients for making cencaluk are simple and primarily rely on small shrimp as the main ingredient. Below are the main ingredients used to make cencaluk:

Main Ingredients

1. Small Shrimp

o Small, fresh shrimp are the primary ingredient in cencaluk. These are usually fine shrimp, smaller than regular shrimp. They are cleaned and prepared for fermentation.

2. Salt

o Salt is used in the fermentation process to help preserve the shrimp and add a salty flavor to the cencaluk. Salt also plays a role in accelerating fermentation.

3. Sugar

o Sugar is added to give a slight sweetness that balances the saltiness from the salt. Sugar also contributes to a better fermentation process.

Optional Ingredients

4. Shallots

• Some recipes include finely chopped shallots to add a spicy and aromatic flavor to the cencaluk.

5. Bird’s Eye Chilies

o Chopped or crushed bird’s eye chilies can be added for a stronger spicy taste in the cencaluk.

6. Lime Juice

o Lime juice is used to give a fresh and slightly sour taste to the cencaluk. It is also a complementary ingredient in sambal cencaluk.

7. Turmeric Leaves (If available)

o Sometimes, turmeric leaves are used in cencaluk preparation to add a distinctive aroma and deeper flavor.

Preparation Process

1. Shrimp Preparation:

o The shrimp are cleaned, with their heads and shells removed. The small shrimp may be cut if necessary.

2. Fermentation:

o The shrimp are mixed with salt and sugar in an airtight container and left to ferment for several days until the distinctive flavor develops.

3. Adding Other Ingredients:

o Shallots, bird’s eye chilies, or other ingredients can be mixed in to give the cencaluk a more complex flavor.

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