Ka-pi-plaa

Name (Thai)

กะปิปลา

Name (English)

Fermented fish paste

Local name

Ka-pi-plaa Koei-plaa Plaa-lae

Fish normally used

Kowala coval (Ka-tak)

Stolephorus indicus (Ma-li, Gluay)

Product

Fishery

Ingredients

Saltwater fish, salt

Fermentation

3-4 months.

Storage life

1-2 years, depending on the amount of salt used.

Microorganisms

該当なし

Not available

Properties

Ka-pi-plaa is a dark grey coloured paste with a salty taste and a characteristic, fishy, pungent flavor.

Method

1. Wash the fish then mix with salt in the ratio of 4-10:1 by weight and place in a bamboo basket. 2. Leave overnight and collect the water which drains off. 3. The following morning spreads out the salted fish on a bamboo mat and sun-dry for 2-3 days. 4. Pound the mixture to a paste and pack tightly in a container. 5. Leave the paste to ferment for 3-4 months until it is mature.

Production

Home industry in the South.

Consumption

The same as Ka-pi. It is not as popular among consumers as the more common Ka-pi, so sometimes producers add Ka-pi-plaa to it to make a cheaper and low grade product.