Plaa-chao_Koong-chao

Name (Thai)

ปลาเจ่า

Name (English)

Thai Sweetened Fermented Fish/Shrimp

Local name

Plaa-chao Plaa-knao-maak Koong-chao

Fish normally used

Puntius gonionotus (Ta-pian)

Pangasius lamaudi (Tay-poh)

Pangasius hypophthalmus (Sa-waai)

Kryptopterus bleekeri (Neua-orn)

Macrobrachium lanchesteri (Koong)

Product

Fishery

Ingredients

Fresh water fish or shrimp. Salt, khao-maak (fermented glutinous rice).

Fermentation

10-20 days.

Storage life

2-3 months.

Microorganisms

Bacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Micrococcus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Pediococcus halophilus

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Staphylococcus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Endomycopsis sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Saccharomyces cerevisiae

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

The products have a sweet, sour and salty taste with pleasant aroma (slightly alcoholic). Plaa-chao is pink-white or brown depending on the kind of fish used. Koong-chao is pink.

Method

1. Descale, cut off the head, gut and wash the fish. Cut into 1 inch cubes. 2. Mix the fish pieces with fine salt in the ratio of 3:1 (w/w) and put in jars for 2 days. 3. Wash the fish and let it drain. Mix three parts of fish by weight with one part of Khao-maak. Pack the mixture into jars and leave for 10-20 days to ferment.

Production

Home industry.

Consumption

1. Eat as a condiment by cooking with coconut milk, shallots, minced shrimp or pork and chilli pepper serve with fresh vegetables such as cucumber, eggplant, cabbage and winged bean. 2. Cook with water instead of coconut milk. Serve with rice and fresh vegetables such as cucumber, eggplant, cabbage and winged bean.