Fermented durian gives this classic Pahang dish a rich taste and heady aroma.

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

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

The Temuan way to cook this fish is over the embers of an outdoor stove. We highly encourage you to go for it if you have a grill.

Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.