Periuk logo
Periuk logo

kelantan

The making of budu, our underrated condiment
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. 

 
periuk

© Copyright Periuk 2021

© Copyright Periuk 2021