Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.
Thin beef strips is also used to make pekasam instead of fish in Malaysia. Chicken, mutton and squid eggs are also available as pekasam. Unlike fish pekasam, these variants are frozen after preparation and can last up to six months.
This product is made from beef rounds and shank parts, making it soft and easy to chew. Moderate taste of saltiness and sourness, all balanced. Can be enjoyed by the whole family. 1 pack serves 2-3 pax.
Can be cooked into various types of menus such as:
1. Stir fry with onions and chilli
2. Masak lemak cili padi
3. Padprik
4. Cooked with fried rice
5. Spaghetti
And many more.
No need to rinse. Can be cooked out of the packaging.
Keep at room temperature
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