Pekasam
PICKLED FISH or Pekasam is a salted and sour fish was produced at my hometown Lenggong, Perak Darul Ridzuan.
The fish was soak with "Asam Keping" and salt than stable about a days before added with "beras goreng". After the fish become stable within a week, the "Pekasam" was packed and vacum to ensure the fish can be lasting for 2 months.
Usually, Teroboi, Jelawat, Tongsan, Pucuk Pisang, Haruan, Kaloi, Loma, lampam, Talapian and Puyu is the suitable fish for pekasam
Spicy Anchovy
This spicy and crispy anchovy is very tasteful. The anchovy was fried until dried and the oil only use once for every frying.
The anchovy are stir with chill paste than put a side for 4 hours to ensure the food is stable.
Salted free....but the taste comes originally from the anchovy it self.
Suitable for travelling & sure u like!
This spicy and crispy anchovy is very tasteful. The anchovy was fried until dried and the oil only use once for every frying.
The anchovy are stir with chill paste than put a side for 4 hours to ensure the food is stable.
Salted free....but the taste comes originally from the anchovy it self.
Suitable for travelling & sure u like!
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