Fermented taro leaf stalk
Local name
Young taro leaf stalk: Colocasia esculenta (Peuak). Salt and rice wash water.
Fish normally used:
Fermentation: 5 days.
Storage life: 15 days.
Production: At home level.
Properties: Light purple semi-solid, having a sour and salty taste.
No data.
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.
1. Eat with Nam-prik
2. As a main ingredient in cooking spicy soup.