Glossary C

Cencaluk refer to salted baby shrimps/prawns or krill which are preserved/fermented and sold in jars or bottles usually in Asian food stores/groceries. It is a prouct of Malaysia which originated from Melaka, Malaysia and is an all time favorite food of Nyonyas.

Cencaluk is also spelled as Cincalok, Chincalok, Chi Cha Lok or Cincaluk is usually served as a condiment mixed with red chili, sliced shallots and squezzed of lime juice, but is also used to flavor other Malaysian dishes. If eaten directly without adding in other ingredients, Cencaluk taste veryy salty.

The little/baby shrimp is usually called Udang Geragau and is in pinkish color.

Cencaluk is also known as Tapai Udang.

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Chang refers to a Tibetian beer made of fermented barley or rice.

Csibe Saláta is the Hungarian term for "Chicken Salad" which is made from cooked and diced chicken, carrots,chopped onions and celery stalk, salt and pepper to taste and salad dressing (mayonnaise).

Csibe is Hungarian for "Chicken" or Chick (baby chicken).

Cukrászda is the Hungarian term for "Pastry shop" where different kinds of delicious Hungarian cakes/ pastries are being sold.

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Chakalaka refers to a spicy vegetable and curry relish which is widely consumed all over South Africa of all ethnic origins. It is Zulu in origin with Indian influence.

Chakalaka is made from grated carrots, green peppers,, sliced onions, vinegar and chilies. Every cook of Chakalaka are using their secret ingredients to distinguised their Chakalaka from the others.

Chakalaka generally served with the main course.

Coxinha refers to a traditional snack in Brazil which is made of minced chicken shaped like a drumstick and deep fried in Batter until golden brown.