Fermented fish egg.
Local name
Mam-khai-plaa Som-khai-plaa Som-khai-plaa-jeen Khai-plaa-dorng
Fish eggs and flesh. In some provinces the air bladder is also used. Salt, cooked glutinous rice.
Fish normally used:
Cyprinus carpio (Nai)
Ctenopharyngodon idellus (Chao-hue)
Hypopthalmichthys molitrix (Leng-hue, Jeen)
Puntius gonionotus (Ta-pian)
Pangasius hypophthalmus (Sa-waai)
Fermentation: 2-3 days.
Storage life: 7 days.
Production: In home industry in the North and Northeast.
Properties: Semi-solid, sticky of pink or orange colour with sour and salty taste. The portion at the surface in the container which contacts with the air turns black. The fat content varies, largely depending on species of fish used.
Lactobacillus sp.
1. Wash the fish and eggs, and leave to drain.
2. Mix with salt in the ratio of 3:1 and a small amount of cooked glutinous rice.
3. Put the mixed ingredients in a bowl and leave to ferment for 2-3 days away from sunlight.
1. Eat as a condiment by adding sliced shallots and bird chilli. Serve with vegetables.
2. Cook with coconut milk or roast and eat with vegetables.