Pekasam facts for kids
Iwak pakasam basanga a dish of fried pekasam fish, a Banjar dish of South Kalimantan, Indonesia
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| Course | Main course |
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| Place of origin | Indonesia and Malaysia |
| Region or state | Sumatra, Malay Peninsula, Kalimantan |
Pekasam, also known as Pakasam or Bekasam, is a special Malay term for a type of fermented food. It usually refers to freshwater fish that has been preserved. This unique food is made by fermenting fish with salt, palm sugar, toasted rice grains, and pieces of a sour fruit called asam gelugur.
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Where is Pekasam Found?
Pekasam is a popular way to ferment fish in many parts of the Malay Archipelago. You can find it especially in places like Sumatra, the Malay Peninsula, and Borneo.
Pekasam in Indonesia
In Indonesia, Pekasam or Bekasam is very common. It's found in the Gayo highlands of Aceh, Riau, and South Sumatra. You can also find it in Kapuas Hulu in West Kalimantan, Banjarmasin in South Kalimantan, and Cirebon in West Java.
Pekasam in Malaysia
In Malaysia, most Pekasam is made in the northern states of the peninsula, such as Perlis, Kedah, and Perak. It's also found in the Bornean state of Sarawak. In Malaysia, Pekasam is special because it's the only fermented fish product that uses freshwater fish. However, in Indonesia, Pekasam can be made from both freshwater fish and seafood.
Other Types of Pekasam
Did you know Pekasam isn't always made with fish? In Malaysia, people sometimes use thin strips of beef to make it! You can also find Pekasam made from chicken, lamb, or even squid eggs. These non-fish types are kept frozen after they are made and can last for up to six months.
What's in the Name?
The word asam in Malay means "sour." This makes sense because the fermentation process gives Pekasam a sour taste! It often contains good bacteria called lactic acid bacteria, which help create this sour flavor. In most places in Indonesia and Malaysia, Pekasam means fermented fish. But in Aceh, at the northern tip of Sumatra, pekasam refers to fermented durian fruit, which is another special food called tempoyak.
Pekasam as a Way to Preserve Food
In Indonesia, using Pekasam to preserve fish is very common, especially in Sumatra, Kalimantan (Indonesian Borneo), and some parts of Java. The process of making fish Pekasam takes more than a month. First, the fish is mixed with salt, sugar, and rice. Then, it's stored in a clay pot. In Cirebon, West Java, a type of fish called sailfish is used for Pekasam. This Pekasam is a special food prepared and eaten during Mawlid, a religious celebration.
Pekasam as a Delicious Dish
In Indonesia, making Pekasam is a long-standing tradition for the Banjar people in South Kalimantan. The name Pekasam is often added to dishes where Pekasam fish is the main ingredient. For example, iwak pakasam basanga is a popular Banjar dish from South Kalimantan that features fried Pekasam fish.
In Malaysia, Pekasam is usually eaten deep-fried. It's also served as a tasty side dish that goes very well with rice.
