Maeng-ka-proon-dorng

Name (Thai)

แมงกะพรุนดอง

Name (English)

Dried fermented Jellyfish

Local name

Maeng-ka-proon-dorng

Product

Fishery

Ingredients

Jellyfish. Aurelia sp., Cyanea sp. (Maeng-ka-proon) Salt, alum.

Fermentation

7-10 days.

Storage life

A few months in a refrigerator.

Microorganisms

該当なし

Not available

Properties

Pale brown solid with salty taste and characteristic aroma.

Method

1. All parts of the jelly fish are used but the cap is preferable. The cap is fermented separately by the same procedure. Cut the jelly fish and separate the cap from the tentacles. 2. Soak the cap in iced water for 8-10 hours to remove the mucus. Wash the cap with water again to remove the mucus and drain the water. Add a mixture of saturated salt solution and alum (salt:alum = 1.8 litter: 75 g.) at 30% by weight of the jelly fish cap. Mix well in a wooden tub and macerate for 2-3 days 3. Wash the jelly fish, drain and weigh. Add a mixture of saturated salt solution and alum (salt:alum = 1.8 litre:60 g.) at 20% by weight, mix well, weigh down and macerate for 2-3 days more. 4. Wash the mixed ingredients well. Leave under shade on a bamboo or wire mesh tray for 3-4 days until dry.

Production

In home industry.

Consumption

Eat as a snack by dipping in a special sauce or as an ingredient in salad.