Pekasam
Sign in to savePekasam (Jawi: ), Pakasam or Bekasam is a Malay term for fermented food, more precisely fermented fish product. In Malay and Banjar cookery, pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of asam gelugur.
Wikidata facts
- Instance of
- dish
- Part of
- Indonesian cuisine
- Country
- Indonesia
- Country of origin
- Indonesia
- Location
- Indonesia
- Image
- Iwak Pakasam Basanga.JPG
Show 4 more facts
- course
- main course
- ethnic group
- Banjar
- cuisine
- Indonesian cuisine
- culture
- culture of Indonesia
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Encyclopedic overview
6 sectionsContents
- Distribution
- Etymology
- As a preservation method
- As a dish
- See also
- References
Pekasam (Jawi: ), Pakasam or Bekasam is a Malay term for fermented food, more precisely fermented fish product. In Malay and Banjar cookery, pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of asam gelugur.
==Distribution== Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.
Excerpted from Wikipedia’s “Pekasam” article, available under the CC BY-SA 4.0 licence.
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