Local name
Ma-nao-dorng |
Ingredients
Limes:
Citrus aurantifolia (Ma-nao).
Salt. |
Fish normally used:
|
| Fermentation: |
15 days. |
| Storage life: |
1 Year. |
| Production: |
In small scale industry. |
| Properties: |
Solid brown fruit, salty and sour taste, pleasant aroma. |
Microorganisms
No data.
|
| Method |
 |
1. Scrape the skin of the fresh limes (either green or yellow) to remove the oil-bearing cells which make the product bitter after fermentation. Steam at medium temperature until cooked, then place on a tray and sundry (a few days). Pack in a wide mouthed glass jar.
2. Dissolve 3 cups of salt (for 30 fruits) in water to make a very salty brine and boil. When cool cover the fruit. Close the jar and expose to sunlight everyday for 15 days to ferment, or until the solution is clear. |
| Consumption |
1. Eat as a main dish with soft boiled rice.
2. As an ingredient in many main dishes, especially certain kinds of soup. |
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