Local name
Nam-khaao
Sato
Kra-chaer
Ou
Chaang |
Ingredients
Glutinous rice (Khao-nieo):
Oryza glutinosa.
Look-paeng (mould and yeast ball) |
Fish normally used:
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| Fermentation: |
1-2 weeks |
| Storage life: |
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| Production: |
Alcoholic white cloudy liquid. |
| Properties: |
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Microorganisms
Rhizopous oryzae, Mucor sp., Amylomyces rouxii,
Saccharomyces cerevisiae
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| Method |
 |
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| Consumption |
| Add water to the jar and wait for a few minutes. The water will pass through the fermented rice, Dissolving the alcohol present, and collecting as rice wine (Ou) at the bottom of the jar. The wine is traditionally drunk through a narrow bamboo stem pushed to the bottom of the jar. The wine can be made several times by adding more water and waiting for a few minutes for the alcohol to dissolve. |
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