Английская Википедия:Bekasang

Материал из Онлайн справочника
Перейти к навигацииПерейти к поиску

Шаблон:Short description 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

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

References

  1. 1,0 1,1 Lee CH, Steinkraus KH, Reilly PJA. 1993. Fish Fermentation Technology. Tokyo: United Nations University.
  2. Шаблон:Cite book
  3. Шаблон:Cite book

Шаблон:Fish sauce

Шаблон:Indonesia-cuisine-stub