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fermentation

Bosou sada
Pinongian sada
The 101: Fermentation with pangi seeds
The making of budu, our underrated condiment
The painstaking process of making Foochow red wine
The science and joys of making pekasam
Bosou sada

Bosou sada

Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.

Pinongian sada

Pinongian sada

For those familiar with fermenting their own fish, try this Kadazandusun twist and add pangi or keluak to the mix.

The 101: Fermentation with pangi seeds

The 101: Fermentation with pangi seeds

Pangi seeds aka buah keluak are a popular ingredient used to ferment foods in Kadazandusun cuisine. Here’s an overview of two fermentation methods using the seed.

The making of budu, our underrated condiment

The making of budu, our underrated condiment

The fermented anchovy brew is salty, pungent, and entirely deserving of a spot in the umami hall of fame. 

The painstaking process of making Foochow red wine

The painstaking process of making Foochow red wine

One home cook turns to her family recipes, the Internet, and a healthy dose of curiosity to make Foochow red yeast rice wine.

The science and joys of making pekasam

The science and joys of making pekasam

Fermented seafood rarely flies under the radar of many Malaysians, but pekasam—in all its firm, sour glory—has been left out of the national food books for too long. 

 
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© Copyright Periuk 2022

© Copyright Periuk 2022

 
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