Local name
Tao-hoo-yee |
Ingredients
Soybean curd:
Glycine max (Tooa-leuang).
Angkak (red mould rice), salt, red wine. |
Fish normally used:
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| 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. |
Microorganisms
Actinomucor elegans
|
| Method |
 |
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. |
| Consumption |
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. |
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