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Pakasam or
jukut is a typical cuisine menu from the Banjar Tribe, South Kalimantan
province. Food is a food product derived from fermented freshwater fish that
tastes sour. Pakasam is especially well known in South Kalimantan. These
ingredients are usually seasoned again with chilies and sugar, before serving
as side dishes.
There are some called
Pekasam or Iwak Samu. Pakasamindah as a typical food in the Hulu Sungai Tengah
(HST). The famous manufacturing center of Pakasam is Mahang Sungai Hanyar
village, Pandawan district. Therefore, Pakasam from HST is often called Pakasam
Mahang, proving in the name of the producing region.
Pakasam based marinated fish
through a process of permentation with salt. Fish dipam, mixed with a
sprinkling of glutinous rice that has been fried. Fish that will be made
Pakasam can any type. But the most popular is Pakasam saplings fish and Pakasam
Papuyu.
One type of fish commonly
made pakasam is swamp fish.
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