Rakib AhamedIKAN PEKASAM
October 24th 2010 12:28
Category: LOCAL CUISINE
Ikan Pekasam (Fermented fish) become appetizer in Peninsular Malaysia's North.Fermented fish is traditional food hails from North states Peninsular Malaysia. Most famous states with traditional ferment fish is Perlis State, Kedah and Perak's North. The types of fish made for ikan pekasam normally are tilapia, sepat, puyu( Anabas testudineus), haruan (snakehead fish), keli (catfish) ect. these day ikan pekasam not only a delicacies for malay people but for all races in Malaysia. u can easily buy ikan pekasam at local market or fish stall.
snakehead fish
INGREDIENTS
-Fresh water fish
-roasted rice grain
-salt
HOW TO MAKE IT
-marinated the fish with the roasted rice grain and salt.
-Left the fish to ferment for 2-3 weeks.
-The process softens the fish’s scales and bones n gives the traditional delicacy its distinct sharp tangy taste
COOKING INSTRUCTION
-Heat cooking oil to 180 C.
-Deep fry fish until crispy and golden brown.
I would normally fried longer so it would be crispier. Enjoy it with newly cooked rice. Walaaa... trust me, u gonna ask for more..hehe
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