Local name
Kaan-peuak-dorng |
Ingredients
Young taro leaf stalk:
Colocasia esculenta (Peuak).
Salt and rice wash water. |
Fish normally used:
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Fermentation: |
5 days. |
Storage life: |
15 days. |
Production: |
At home level. |
Properties: |
Light purple semi-solid, having a sour and salty taste. |
Microorganisms
No data.
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Method |
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1. Peel the young taro leaf stalks to remove the outer skin and cut into short portions 2.5-3" long.
2. Add the salt (about 2.5% by weight of the taro stalks), and knead the taro stalks until soft.
3. Pack the mixed ingredients in an earthen jar and leave to ferment at room temperature for 5 days.
4. When the product is mature it can be kept as such, but for eating, rice water is added. |
Consumption |
1. Eat with Nam-prik
2. As a main ingredient in cooking spicy soup. |
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