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Pekasam
 Iwak pakasam basanga a dish of fried pekasam fish, a Banjar dish of South Kalimantan, Indonesia | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] and Malaysia[2] |
| Region or state | Sumatra, Malay Peninsula, Kalimantan |
Pekasam (Jawi: ڤكاسم), 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.[2]
- ^ a b Desniar Choesri; Iman Rusmana; Antonius Suwanto; Nisa Rachmania Mubarik (June 2013). "Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria". Emirates Journal of Food and Agriculture. 25 (6).
- ^ a b Mahyudin, Nor Ainy; Ibadullah, Wan Zunairah Wan; Saadin, Amar (2015-12-20). "Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (Lactobacillus Spp.) During the Production of Pekasam". Current Research in Nutrition and Food Science Journal. 3 (3): 219–223. doi:10.12944/CRNFSJ.3.3.05.
- ^ Hassan, Zaiton (1980). "Pekasam - a fermented fish product in Peninsular Malaysia". AGRIS.
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