Pekasam
Pakasam is a Malay term for fermented food. In Malay and Banjar cookery, pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of asam gelugur. Making pekasam is a tradition in Banjarese and Malay cuisine of South Kalimantan, Indonesia.[1]
 A bowl of pekasam | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Kalimantan |
| Created by | Banjarese and Malay |
See also
References
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