IKAN PEKASAM - How It's Made - Ikan Pekasam скачать в хорошем качестве

IKAN PEKASAM - How It's Made - Ikan Pekasam

Sebelum peti sejuk, orang dahulu kala mempunyai pelbagai cara untuk menyimpan ikan, ayam dan daging supaya tidak rosak dan boleh bertahan lama. Kalau di Indonesia ada Terasi, selatan Thailand ada nam pla, Jepun ada shiokara, Malaysia ada pekasam. Walaupun generasi muda kurang menggemari ikan pekasam, juadah ini tetap mendapat tempat di hati rakyat Malaysia. Ikan pekasam dibuat dengan ikan air tawar yang dicuci, diperam bersama garam selama 2 minggu, seterusnya diperam dengan beras goreng, juga selama 2 minggu. Lain dengan ikan kering yang lebih rasa masin, ikan pekasam lebih rasa masamnya. Sebab itu ada 'asam' dalam ikan pekasam. Di Perak, ikan pekasam banyak diusahakan dimerata tempat. Sempena dengan pertandingan video pendek negeri Perak, channel Ajimo berkesempatan melawat perusahaan Kiah Ikan Pekasam di daerah Lenggong. Saksikan video pembuatan ini. Untuk order ikan pekasam, boleh hubungi nombor 012-4377906 atau 012-5609567 Before the refrigerator, the ancients had many ways to keep fish, poultry and meat from being damaged .If in Indonesia there is Terasi, southern Thailand has nam pla, Japan has shiokara, Malaysia has pekasam. We south east asia really love our 'stinky' food. Although pekasam may be considered 'smelly' to some young people, the dish still holds a place in the hearts of Malaysians. Pekasam fish is made with from fresh water fish, fermented with salt for 2 weeks, then fermented with fried rice,also for 2 weeks. While dried fish recognised with its salty taaste. Pekasam is more sour taste. Hence the word sour-asam in Ikan pekasam. In Perak, pekasam fish are widely made everywhere. In conjunction with the Perak state short video competition, channel Ajimo had the opportunity to visit the Kiah Fish Pekasam Company in Lenggong district. Please enjoy the video of how ikan pekasam is made. If u want to order ikan pekasam, please contact 012-4377906 or 012-5609567