Local name
Hoi-ma-laeng-poo-dorng |
Ingredients
Sea mussel meat:
Perna viridis (Hoi-ma-laeng-poo)
Sea salt |
Fish normally used:
|
| Fermentation: |
4-5 days. |
| Storage life: |
3-6 months. |
| Production: |
In home industry. |
| Properties: |
Whole semi-solid meat, salty taste. |
Microorganisms
Pediococcus halophilus, Trichosporon sp.
|
| Method |
 |
| Remove the shell of the mussel. Wash the meat in brine (10% NaCl) and in water, then drain. Add sea salt in the ratio of 7:1 by weight and mix well. Ferment 4-5 days then pack in a glass jar and seal. |
| Consumption |
| As a main dish, un-cooked, with sliced ginger, shallots and chilli, and served with soft boiled rice. Sometimes vinegar is added to give a sour taste. It is served as a condiment with rice. |
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