Local name
Ma-kaam-pom-dorng |
Ingredients
Mature Indian gooseberry:
Phyllanthus indica (Ma-kaam-pom).
Salt, Cha-em (Albizia myriophylla). |
Fish normally used:
|
| 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.
|
| Method |
 |
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. |
|
