
Malay (macrolanguage): 
Ikan loma ialah ikan paling popular untuk dibuat pekasam.
 
 
 
 
 
 
 

English: 
Loma fish (acropoma) is the most popular fish to make pekasam.
 
 
 
 
 
 
 

Malay (macrolanguage): 
Menyiang dan mencuci ikan ialah proses paling penting.
Sebab ikan yang tak bersih menyebabkan pekasam kurang berkualiti.
 
 
Garam

English: 
Cleaning and washing fish is the most important process.
Because if the fish are not clean, they will produce poor quality pekasam.
 
 
Salt

Malay (macrolanguage): 
Garam akan dimasukkan dalam bahagian perut ikan.
Ikan akan disusun kemas dalam tong. Setiap lapisan ikan akan ditabur selapis garam
Ikan akan diperam dengan garam selama lebih kurang dua minggu.
Selepas dua minggu, ikan akan dibilas untuk kurangkan kemasinan ikan
 

English: 
Salt will be added to the fish's stomach.
The fish will be neatly arranged in a barrel. Each layer of fish will be sprinkled with salt.
The fish will treated with salt for about two weeks.
After two weeks, the fish will be rinsed to reduce fish salinity
 

Malay (macrolanguage): 
Seterusnya ikan akan dilumur dengan beras yang sudah digoreng, untuk menghasilkan rasa masam.

English: 
Next, the fish will be mix with grinded fried rice grain, to create a sour taste.

English: 
 
Next fish will be fermented with blended fried rice grain for 2 weeks.
After two weeks, the fish is ready to be packaged and sold

Malay (macrolanguage): 
 
Ikan seterusnya diperam bersama beras goreng selama 2 minggu.
Setelah dua minggu, ikan sedia untuk dibungkus dan dijual

Malay (macrolanguage): 
 
Pembungkusan vakum digunakan untuk mengekalkan rasa dan supaya tahan lama.

English: 
 
Vacuum packing is used to maintain the taste and quality

Malay (macrolanguage): 
 
Puan Kiah sudah menerima pelbagai anugerah dan sijil pengiktirafan.
 
 
 
 
 
 
 

English: 
 
Mrs. Kiah has received various awards and certificates of recognition.
 
 
 
 
 
 
 
