Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.
Pulut kacau or wajik can be made at home as a gift for the neighbourhood.
This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.
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.
Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.
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