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Indonesia [1] and Malaysia [2] Region or state. Sumatra, Malay Peninsula, Kalimantan. Pekasam, Pakasam or Bekasam is a Malay term for fermented food, more precisely fermented fish product. [1] [3] In Malay and Banjar cookery, pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of asam gelugur.
Traditional burnay jars sealed with bottle gourds containing fermenting fish ( bagoong) in the Philippines. Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless ...
Budu ( Jawi: بودو; Thai: บูดู, RTGS : budu, pronounced [būːdūː]) is an anchovy sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands (where it is called pedek or pedok ), South Sumatra, Bangka Island and Western Kalimantan in Indonesia (where it is called rusip ...
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2] : 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Tempoyak ( Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for ...
Khmer. កាពិ (kābi) Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.
Pè ngapi ( ပဲငါးပိ ), from the highland Shan States, ngapi is made instead from fermented soybeans also called pè bok or thua nao (in Shan). Although lacking fish or prawn products, it is called ngapi. Pè ngapi is used as both a flavoring and a condiment in Shan and Burmese cuisine. It may also be used to make a curry.
Malaysian cuisine is a mixture of various food cultures from around the Malay archipelago, such as India, China, the Middle East, and several European countries. [4] This diverse culinary culture stems from Malaysia's diverse culture and colonial past. [5]
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