Tooa-nao-paen

Name (Thai)

ถั่วเน่าแผ่น

Name (English)

Dried fermented soybean chip

Local name

Tooa-nao-khem Tooa-nao-beh Tooa-tae Tooa-nao-kaep

Product

Soybean

Ingredients

Soybean: Glycine max (Tooa-leuang). Garlic, salt, pepper.

Fermentation

3-4 days.

Storage life

2 days for freshly prepared paste, and 2 months for the dried chip.

Microorganisms

該当なし

Not available

Properties

Brownish yellow paste, with a little salty taste and strong smell or light brown dried chips with the same taste and smell.

Method

1. Wash the soybean and soaked overnight. Boil on low heat for 3-4 hours then drain. Place the beans on a layer of banana leaves on a bamboo tray and also cover with banana leaves. Leave to ferment for 3-4 days. The cooked beans can also be wrapped in banana leaves and left in a sunny place for 2-3 days. 2. Grind the fermented mass into a paste. Add a small amount of salt, minced garlic and pepper and mix well. At this stage the product is called Tooa-nao-beh in the North and Tooa-tae in the Northeast. In the North the paste may be spread in small thin patches on banana leaves and sundried to form chips. These dried chips are called Tooa-nao-kaep and normally kept in plastic bags or jars for further use. Sometimes they are roasted and ground into powder which is stored in a closed jar. It is more practical to use this powdered form. Tooa-nao-kaep must be roasted before cooking.

Production

In home scale industry in the North and Northeast.

Consumption

The paste is cooked as a main dish and in the North, the dried chips are also used as a main ingredient in cooking condiments which are served with fresh or boiled vegetables.