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.

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