Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago.[1] The main component of this food is the stomach of fish that is fermented just like shrimp paste[1][2]
One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili.[3]
See also
editReferences
edit- ^ a b Lee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.
- ^ Irianto, Prof Dr Ir Hari Eko. Produk Fermentasi Ikan (in Indonesian). Penebar Swadaya Grup. p. 86. ISBN 978-979-002-575-2.
- ^ Matsuyama (2013-11-05). Traditional Dietary Culture Of S. Routledge. p. 360. ISBN 978-1-136-88794-9.
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