Local name
Ka-pi-plaa
Koei-plaa
Plaa-lae |
Ingredients
Saltwater fish
Salt |
Fish normally used:
Kowala coval (Ka-tak)
Stolephorus indicus (Ma-li, Gluay) |
| Fermentation: |
3-4 months. |
| Storage life: |
1-2 years, depending on the amount of salt used. |
| Production: |
Home industry in the South. |
| Properties: |
Ka-pi-plaa is a dark grey coloured paste with a salty taste and a characteristic, fishy, pungent flavour. |
Microorganisms
No data.
|
| Method |
 |
1. Wash the fish then mix with salt in the ratio of 4-10:1 by weight and place in a bamboo basket.
2. Leave overnight and collect the water which drains off.
3. The following morning spreas out the salted fish on a bamboo mat and sun-dry for 2-3 days.
4. Pound the mixture to a paste and pack tightly in a container.
5. Leave the paste to ferment for 3-4 months until it is mature. |
| Consumption |
| The same as Ka-pi. It is not as popular among consumers as the more common Ka-pi, so sometimes producers add Ka-pi-plaa to it to make a cheaper and low grade product. |
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