Bekasang is a
fermented fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method ...
condiment from Eastern
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...
. It is usually found in area around
Sulawesi
Sulawesi (), also known as Celebes (), is an island in Indonesia. One of the four Greater Sunda Islands, and the world's eleventh-largest island, it is situated east of Borneo, west of the Maluku Islands, and south of Mindanao and the Sulu Ar ...
and
Moluccas
The Maluku Islands (; Indonesian: ''Kepulauan Maluku'') or the Moluccas () are an archipelago in the east of Indonesia. Tectonically they are located on the Halmahera Plate within the Molucca Sea Collision Zone. Geographically they are located eas ...
archipelago
An archipelago ( ), sometimes called an island group or island chain, is a chain, cluster, or collection of islands, or sometimes a sea containing a small number of scattered islands.
Examples of archipelagos include: the Indonesian Archi ...
.
The main component of this food is the
stomach
The stomach is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates. The stomach has a dilated structure and functions as a vital organ in the digestive system. The stomach i ...
of fish that is fermented just like
shrimp paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
[Lee CH, Steinkraus KH, Reilly PJA. 1993. ''Fish Fermentation Technology''. Tokyo: United Nations University.]
One manner of preparation uses salt and is fermented for about a month. Another way from
Ternate
Ternate is a city in the Indonesian province of North Maluku and an island in the Maluku Islands. It was the ''de facto'' provincial capital of North Maluku before Sofifi on the nearby coast of Halmahera became the capital in 2010. It is off the we ...
, uses only the stomachs of tuna. There, it is customary to eat with
Sago
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is ...
, garnished with lemon and
bird's eye chili
Bird's eye chili or Thai chili (Thai: ''prik ki nu'', พริกขี้หนู, literally "mouse dung chili" owing to its shape) is a chili pepper, a variety from the species ''Capsicum annuum'' native to Mexico. Cultivated across Southea ...
.
See also
*
Dayok
Dayok is a Philippine condiment originating from the islands of Visayas and Mindanao in the Philippines. It is made from fish entrails (usually from yellowfin tuna), excluding the heart and the bile sac. It is fermented with salt, and sometimes ...
, a similar Filipino preparation
*
Shiokara
, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.
The raw viscera are mixed with about 10% salt, 30% malted rice, ...
, a similar Japanese preparation
References
Indonesian cuisine
Fermented foods
{{Indonesia-cuisine-stub
Fermented fish