ARTS AND CULTURE INFORMATION GATEWAY
Immerse yourself in the colorful world of art and culture! From traditional heritage to contemporary works, discover uniqueness that reflects the nation's identity and identity
PEKASAM PUYU
-
Picture
1
Video
Available
Today's Visitor
36
Number of Visitors
675
Introduction and history
Puyuh fermented fish (Pekasam Ikan Puyu) is very popular in Perlis as an appetizer. The basic ingredients of this traditional dish are puyu fish, fried rice, tamarind, and sufficient salt. These ingredients are mixed together and left to marinate for about four to eight weeks. Whether it is the season for abundant puyu fish or not, fishing in the irrigation channels in Perlis is a common activity, regardless of age. Even children are skilled at fishing in these channels and rice fields. Typically, this activity takes place in the afternoon, as the cooler weather encourages the fish to surface in search of food.
The puyu fishing season usually occurs towards the end of the year when the puyu fry have grown large enough to bite the bait. More specifically, puyu are most commonly caught during the rice harvesting season, which is from August to October. This is because, outside the harvesting season, it is harder to catch fish as water from the rice fields is released into the irrigation channels. The fish enter these channels, making it difficult for them to bite the bait. The local community prefers fishing for puyu rather than buying them at the market, as the taste of the rice field puyu is considered sweeter. This is because in the rice fields, the young puyu feed on grass flowers, a natural food that makes their flesh more delicious.
● Domestic activity
● Generating the economy
● Local wisdom, the process of fermenting fish (pickling or pekasam) for long-term consumption
-
1 kg of puyu fish
1 bowl of rice
1 cup of coarse salt
Warm water
● Mix with coarse salt and leave overnight in a covered container.
● Fry the rice (no need to wash it) until it turns brown. Grind it until fine.
Dissolve 1/2 cup of coarse salt in 3 cups of warm water.
● Add the ground rice into the saltwater mixture.
● Wash the puyu fish that has been marinated overnight to reduce its saltiness.
● Dip each fish into the rice mixture one by one and arrange them in a tightly sealed container. Let it sit for a week.
● For a stronger flavor, fry until crispy, then add onions and serve with a squeeze of lime.
● The pickled puyu fish can last for 1-2 months if prepared correctly.
-
Reference Source
-
Location
State JKKN Contact Information
Siti Rohayu binti Muhamad
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Perlis
Kompleks JKKN Perlis
Persiaran Wawasan Kangar
01000 Kangar
PERLIS
019-504 0015
Use the form below to contact the Informant/Figure/Editor/Researcher directly. We will respond to your inquiry as soon as possible!
