Local name
Sa-mor-dorng |
Ingredients
Olive fruit:
Terminalia chebula (Sa-mor, Sa-mor-thai).
Salt, Cha-em (Albizia myriophylla) |
Fish normally used:
|
| Fermentation: |
1 week. |
| Storage life: |
3-6 months. |
| Production: |
In home industry. |
| Properties: |
Dark green fruits with sweet, salty and sour taste. |
Microorganisms
Staphylococcus epidermidis, Candida sp.
|
| Method |
 |
1. Wash 1 kg. of mature Sa-mor fruits and sun dry until wilted.
2. Add 400 gm of fine salt to mix with the fruits and knead them together.
3. Prepare Cha-em extract by soaking a few pieces of the dried climbing stem in water for a few hours. Of the dried climbing stem in water for a few hours. Strain the extract and add to the fruit (to give sweetness).
4. Put the mixture in bowl. Cover the bowl with a cheese cloth and leave to ferment under shade for 1 week. |
| Consumption |
| Eat as a snack or with a mixture of sugar, salt and crushed chilli. |
|
