Local name
Ma-kaam-dorng |
Ingredients
Mature tamarind fruit.
Tamarindus indica (Ma-kaam).
Salt, sugar, water. |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
1 month. |
| Production: |
In home industry. |
| Properties: |
Greenish yellow fruits; sour and salty taste. |
Microorganisms
No data.
|
| Method |
 |
1. Blanch the mature tamarind fruits for one minute, then peel off the skin and remove seeds (in practice the seeds are not usually removed). Washed the fruit and place in a clean jar.
2. Dissolve 4 cups of salt and 1/2 cup of sugar, preferably palm sugar, in about 6 cups of water (for 60 tamarind fruits) boil and cool. Add the solution to the jar until it covers the fruit. Close the jar and keep it in a sunlit spot for 3 days to ferment. |
| Consumption |
| Eat with a mixture of salt, sugar and crushed chilli. |
|
