Local name
Ra-kam-dorng
Lum-pee-dorng
Look-pee-dorng |
Ingredients
Lumpee or Ra-kam fruits (Lum-pee is more commonly used as it has more flesh):
Salacca conferta (Lum-pee)
Salacca rumphii (Ra-kam)
Salt, sugar, water. |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
1 month. |
| Production: |
In home industry. |
| Properties: |
Brownish yellow fruit with a sour and salty taste. |
Microorganisms
Lactobacillus sp., Pichia sp.
|
| Method |
 |
1. Peel the fruit, separate the flesh from the seeds, wash and drain off the water. Pack the fruit in a clean jar.
2. Dissolve salt and sugar in water in the ratio of 1 cup, 2 tablespoons and 4 cups respectively for 30 fruit. Boil the solution and leave it to cool. Cover the fruit with the solution, close the jar and leave it under shade to ferment for 3 days. |
| Consumption |
| Eat alone, or dipped in a mixture of sugar, salt and crushed chilli. |
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