Local name
Ma-kaam-pom-dorng |
Ingredients
Mature Indian gooseberry:
Phyllanthus indica (Ma-kaam-pom).
Salt, Cha-em (Albizia myriophylla). |
Fish normally used:
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Fermentation: |
5 days. |
Storage life: |
1-2 months. |
Production: |
In home industry. |
Properties: |
Yellowish green fruits with a sour, salty and sweet taste. |
Microorganisms
No data.
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Method |
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1. Wash mature Indian gooseberries and expose to sunlight until wilted. Soak in about 20% w/v salt solution in a bowl.
2. Soak a few pieces of the dried climbing stem of cha-em in water for a few hours then strain the liquid to obtain the extract. Add the extract to the fruit for sweetening according to taste.
3. Put the mixture in a bowl and cover with a cheese cloth. Leave it to ferment under shade for 5 days. |
Consumption |
Eat as a snack. |
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