Fermented soybean cheese
Local name
Soybean curd: Glycine max (Tooa-leuang). Angkak (red mould rice), salt, red wine.
Fish normally used:
Fermentation: 40-60 days.
Storage life: 1 year.
Production: In small scale industry.
Properties: Block of soybean curd, yellowish or red colour, salty taste with charac teristic aroma.
Actinomucor elegans
1. Cut hard soybean curds into 3 cm cubes
2. Bake the cubes at 100?C for 10-15 minutes, to reduce the water content and make them firmer. Place the soybean curd on a rack to cool.
3. Add Look-paeng starter mould (Actinomucor elegans) and incubate at 20-25?C for 3-7 days. The rack gives good ventilation, allowing the mould to grow on every surface.
4. Pack the curd in an earthenware jar and add a mixture of 2-5% brine and red wine to cover the cubes.
5. Close the jar and leave to ferment for 40-60 days.
6. During the fermentation period, seasoning ingredients such as red chilli, pounded ginger, mixed spices, soybean paste and Angkak rice (red mould-Monascus purpureus, grown on cooked rice) may be added to give a red colour.
1. Eat as a main dish by mixing with fresh shallots, chilli and lime juice.
2. As an ingredient in certain dishes and condiments, e.g. Lon-tao-hoo-yee.