Look-riang-dorng
- Name (Thai)
- ลูกเหรียงดอง
- Name (English)
- Fermented parkia sprout
- Local name
- Look-sa-riang-domg Met-riang-dorng Nor-riang-dorng
- Product
- Vegetable
- Ingredients
- Sprouts of Parkia seed: Parkia timoriana (Sa-riang, Riang) Salt, coconut juice (or rice-wash water in some places).
- Fermentation
- 3-5 days.
- Storage life
- 15-20 days.
- Microorganisms
-
Bacillus polymyxa
Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Bacillus sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Candida sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Lactobacillus plantarumReference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Lactobacillus sp.Reference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 Staphylococcus aureusReference The traditional fermented foods of Thailand ISBN 9679932249 Year 1995 - Properties
- Pale green sprouts in white liquid with salty and sour taste and characteristic aroma.
- Method
- 1. Wash the Sa-riang sprouts and blanch for a few minutes to soften them. Place them in a jar. 2. Mix salt and coconut juice (some places use rice-wash water instead) to make about 10% (w/v) salt solution. Add the salt solution to the jar to cover the seedlings and close the jar. 3. Leave under shade to ferment for 3-5 days.
- Production
- In home industry.
- Consumption
- Eat with Nam-prik.
