Pekasam
🇮🇩 A dish from Indonesia
Pekasam, 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.
What gives it away
| 🥘Main ingredients | freshwater fish, salt, palm sugar, toasted rice grains, souring fruit |
|---|---|
| 🔥Cooking method | fermented then often fried |
| 👅Flavour & style | sour, salty, pungent fermented taste |
| 🕒When it’s eaten | preserved fish eaten with rice |
More food from Indonesia
Frequently asked questions
Where does Pekasam come from?
Pekasam is a dish that originated in Indonesia.
What is Pekasam?
Pekasam, 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.