Local name
Look-niang-dorng |
Ingredients
Djenkol bean:
Pithecelobium jiringa (Look-niang).
Salt, sugar (and in some places rice wash water). |
Fish normally used:
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Fermentation: |
10 days. |
Storage life: |
2-3 months. |
Production: |
In home industry. |
Properties: |
Solid green beans in a turbid solution with a salty and slightly sweet taste. |
Microorganisms
No data.
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Method |
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1. Crack the brown kernels of Look niang and remove them.
2. Wash the beans and place them in a clean glass jar or bowl.
3. Dissolve salt (about 10% of the weight of the beans) and a small amount of sugar in water. Add to the bean, covering them. In some places rice-wash water is also added to get a better aroma, but the fermentation perios and storage life are shorter.
4. Close the lid and leave the beans under shade to ferment for 10 days. |
Consumption |
Eat with Nam-prik. |
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