From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products

Table 1 Ingredients and fermentation duration

Type of fermented food	Origin	Ingredients	Duration of fermentation	Traditions of eating
Belacan	Melaka	Tiny shrimps, salt	1–2 weeks	As a flavoring ingredient
Budu	Kelantan	Anchovies, salt	6 months	As a condiment and flavoring ingredient
Cincalok	Melaka	Fresh tiny shrimps, coarse salt	3- 14 days	As a condiment
Pekasam	Kedah Perak	Fresh fish with salt, and covered with ground-roasted rice grains	2–3 weeks	Normally deep-fried and eat as condiment with rice dishes
Tempoyak	Pahang Perak	Durian pulp, salt	4–7 days	As a condiment and flavoring ingredient
Tapai		Glutinous rice/tapioca, ragi (yeast), sugar	At least 30 h	Often consumed as a snack, dessert, or accompaniment to other foods

ISSN: 2352-619X