Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. 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 colored cincalok are readily identifiable and the taste is salty.
Our acid-free art prints are printed on archival fade resistant 19pt Savoy Cotton archival paper.
Open edition prints hand-signed by the artist.
Shipped flat in archival safe packaging and bend proof fiberboard mailer.
Illustrated and printed in Oakland CA, USA
