Bekasang

Bekasang is a traditional Indonesian fermented fish product, primarily associated with the Malay communities of Borneo, especially in Kalimantan (Indonesian Borneo). It is made from fermented fish, usually small freshwater fish, mixed with salt and roasted rice. The fermentation process can take several days to several weeks, depending on the desired intensity of flavor.

Bekasang is characterized by its strong, pungent aroma and umami-rich flavor. It is typically used as a condiment or ingredient in cooking, adding a distinct savory and slightly sour taste to dishes. It is often eaten with rice, vegetables, or used as a flavoring agent in stews and sauces.

The production of bekasang varies depending on the region and local traditions. Generally, the process involves cleaning the fish, mixing it with salt and roasted rice, and then placing the mixture in a sealed container to ferment. The roasted rice contributes to the fermentation process and provides a characteristic nutty flavor.

Bekasang plays a significant role in the culinary traditions of Borneo and is considered a staple food by many communities. It is often homemade, with recipes passed down through generations. Variations in ingredients and preparation methods result in regional differences in taste and texture.