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Pekasam can be made using three main ingredients: freshwater fish, beef, or chicken. Although the base ingredients differ, the seasonings used in the preservation process are almost the same. The following are the traditional ingredients required:

Main Ingredients

• Freshwater fish (e.g., sepat, puyu, lampam, tilapia)

• Beef or buffalo meat (sliced medium-thin)

• Free-range chicken or broiler chicken (cut into small or medium pieces)

(The choice of the main ingredient depends on personal preference. All three can use the same preservation method.)

Pickling Ingredients

• Coarse salt – to preserve and draw out excess moisture from the main ingredient.

• Tamarind pulp or dried tamarind slices – to provide natural sourness.

• Roasted ground rice – serves as the main fermenting agent that adds a distinctive aroma and flavor.

• Palm sugar / coconut sugar (optional) – some recipes add a little sugar to balance the taste.

Optional Additions

• Banana leaves – used as a covering layer during traditional fermentation.

• Earthenware jars or glass containers – traditionally used to store pekasam for a longer shelf life.

The preparation process of pekasam is essentially the same, whether using fish, beef, or chicken. The only difference lies in the choice of the main ingredient. The following are the traditional steps in making pekasam:

Step 1: Preparing the Main Ingredient

• Fish: Clean thoroughly, remove the innards and scales, and wash well.

• Beef: Slice into thin or medium-sized pieces as preferred.

• Chicken: Cut into medium pieces; the skin may be removed for a lighter taste.

Once cleaned, coat the main ingredient evenly with coarse salt. Leave it for about 1–2 days in a covered container for the initial preservation process.

Step 2: Preparing Roasted Ground Rice

• Dry-fry (without oil) rice until golden and fragrant.

• Once cooled, pound or grind it into a fine powder.

• This roasted rice powder serves as the key fermenting ingredient, giving pekasam its distinct aroma and flavor.

Step 3: Marination Process

• After the initial salting, drain off the excess liquid released from the main ingredient.

• Mix the fish, beef, or chicken thoroughly with roasted rice powder, tamarind pulp or dried tamarind slices, and a little palm sugar (optional).

• Ensure every piece of the main ingredient is evenly coated so that fermentation takes place uniformly.

Step 4: Storage / Fermentation

• Place the marinated ingredient into an airtight container (glass jar, sealed plastic container, or traditionally, an earthenware jar).

• Store in a cool, dry place away from direct sunlight.

• The fermentation period usually takes 7–14 days for fish and up to 2–3 weeks for beef or chicken, as the texture of meat is denser.

Step 5: Ready to Serve

• Once fermentation is complete, pekasam can be cooked according to preference.

• The most popular method is frying it until crispy with sliced shallots and bird’s eye chilies.

• Pekasam can also be used as a flavoring ingredient in curries, stir-fries, or simply enjoyed with sambal belacan and hot steamed rice.

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