Ingredients with Measurements:
- 500g anchovies, cleaned and gutted
- 2 cups rice, soaked overnight
- 2 cups water
- 1 cup vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tsp turmeric powder
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 5 shallots, sliced
- 5 garlic cloves, sliced
- 5 red chili peppers, sliced
- 1 inch ginger, sliced
Special equipment needed:
- Large bowl
- Cheesecloth
- Large pot
Step-by-step instructions:
1. In a large bowl, mix together the rice, water, vinegar, sugar, salt, and turmeric powder until well combined.
2. Place the anchovies in the mixture and stir until fully coated.
3. Place the lemongrass, kaffir lime leaves, shallots, garlic, chili peppers, and ginger on top of the anchovies.
4. Cover the bowl with cheesecloth and let it sit at room temperature for 3-4 days, stirring occasionally.
5. After 3-4 days, remove the anchovies from the mixture and rinse them under cold water.
6. Heat a large pot over medium heat and add the anchovies. Cook for 5-7 minutes, stirring occasionally.
7. Serve hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Instead of anchovies, you can use any other small fish such as sardines or mackerel.
- If you don't have lemongrass, you can use lemon zest instead.
- If you don't have kaffir lime leaves, you can use lime zest instead.
- If you don't have red chili peppers, you can use any other chili pepper.
Variations:
- You can add other spices such as cinnamon, cloves, or cardamom to the mixture for added flavor.
- You can also add vegetables such as carrots or bell peppers to the mixture for added texture.
Tips and tricks:
- Make sure to stir the mixture occasionally during the fermentation process to ensure even coating.
- Rinse the anchovies thoroughly to remove any excess rice grains.
- Serve with steamed rice or as a side dish.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Heat in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and sliced vegetables.
Garnishes:
- Fresh herbs such as cilantro or parsley.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the mixture smells bad or has mold, discard it immediately.
Food safety advice:
- Make sure to clean and gut the anchovies thoroughly before using.
- Use clean utensils and containers during the fermentation process to avoid contamination.
Food history:
- Pekasam is a traditional Malaysian dish that is typically made with fish and rice.
Flavor profiles:
- Tangy, sweet, and savory.
Serving suggestions:
- Serve as a side dish or appetizer.
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Region: Malaysian