Contrary to hae ko, Penang's xtra pungent condiment of which I could definitely live without, cincaluk (pronounced chinchalok) it's Malaccan cousin is truly a savoury gem. It is made from the same shrimps as the belacan, and interestingly cooked rice is added and left to ferment. It has a very mild briney flavor and the special flavor derived from fermented shrimp is not as strong as belacan but soft. It is primarily served as a condiment to peranakan meal not as is, but mixed with shallot slices, lime juice and chillies. The one above, I mixed with minced garlic and lime juice which is also great with plain cooked rice. Cincaluk could also be used as a seasoning for stir fry -Stir fried pork with cincaluk, shallots and garlic.マラッカの特産品、チンチャロ（福建語ではヘイ・ヤ・ケー）はペナンのヘイコーと比べて、とにかく旨い。チンチャロは網エビを天日干にして、塩とご飯を混ぜて発酵させる。なんだか、鮒寿司のようだ。このチンチャロ、そのまま食べるのではなく、エシャロットや赤唐辛子のスライスとライムジュースを混ぜたり、上の写真のように、にんにくとライムジュースと混ぜてもいける。ご飯のおともとして重要な役割だ。シンガポールのスーパーでも購入できる。ハイナンスタイルのビーフヌードルの付け合せとしても出される（ビーフヌードルにはホッケン風とハイナン風がある）。付け合せだけでなく、炒め物の調味料としても使える‐豚のチンチャロ炒め。
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