This condiment consists of fermented small shrimp or krill, which are called udang geragau in Melaka and are easily identifiable in the mixture.

Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909".

It is similar to bagoong alamang (see shrimp paste) in the Philippines and khoei chalu (Thai: เคยฉลู) in Thailand.

Fresh small prawns (udang geragau) are combined with salt and rice in equal proportions.

There are also cincalok-makers who increase the proportion of rice in the mixture, believing it to enhance the taste of the finished product.