Affnan's Aquaponics - How to Make Pekasam

[mbv41]

Looks good. Did you post any videos of you cooking it up? I didn't see any. Love your videos.

[jackievalson]

Excellent videos, Thank you for sharing your knowledge!

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[1802reza]

oo...so mmg secret la ni...xpe la kalu xleh gtau...:)

[1802reza]

ape rahsianye???bgtau la...kan ke sharing is caring....

[affnan]

@1802reza ini petua lama, last and final part. Tak effect apa apa.. cuma akan bagi probability untuk jadi lebih. So petua tak ikut pon ok... itu sebab saya tak.. lepaskan info dia.. :)

[1802reza]

oo...yeke?thanx...ni la 1-1nye vid wat ikan pkasam yg saya jumpe..cari dh lama..

[affnan]

@1802reza ada satu rahsia yg saya tak tunjuk... dalam tu.... :)

[1802reza]

at 6.44- ikan tu mcm idup lg la...hehe..insangnye bgerak..

[affnan]

@1802reza Tilapia memang ambil masa yg lama untuk.. "senyap" walau pun dah mati.. ada bahagian2 pada badan ikan akan bergerak2. Saya pernah potong dua Tilapia.. masih .. mulut menguak guak sikit... :)

[ghazlee]

Bravo Nox...!!..Well done...you the man.

[affnan]

@ghazlee Thanks Ghaz :)

[Kakashi101sensi]

Can you show how it looks after two weeks? Its different method of how my parents taught me, just with salt.

[affnan]

@Kakashi101sensi OK, salt Pekasam is from another part of Malaysia, there are many types. Using only salt will make it salty. This method make it Sweet and Sour, with a bit of saltiness.

[johnnysalazardasilva]

Excelente! amigo Afnan; ahora falta el vídeo finalizado :) son dos semanas de fermento?

[affnan]

@johnnysalazardasilva Yes it takes 2 weeks to complete the process, store it at room temperature.

[dwiggs77]

thanks for sharing