Fermented food from Indonesia

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[edit]

* Dayok, a similar Filipino preparation
* Shiokara, a similar Japanese preparation

## References[edit]

1. ^ a b Lee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.
2. ^ Irianto, Prof Dr Ir Hari Eko. Produk Fermentasi Ikan (in Indonesian). Penebar Swadaya Grup. p. 86\. ISBN 978-979-002-575-2.
3. ^ Matsuyama (2013-11-05). Traditional Dietary Culture Of S. Routledge. p. 360\. ISBN 978-1-136-88794-9.

This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it.

|

* v
* t
* e

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template