Local name
Taa-pae |
Ingredients
Cassava root:
Manihot esculenta Crantz (Man-sam-palang).
Look-paeng (mould and yeast ball). |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
4-6 days. |
| Production: |
In home industry in the south. It is not a well known product. |
| Properties: |
Semi-solid white pieces of cassava in juice, with a sweet taste and slightly alcoholic. If overfermented it becomes sour. |
Microorganisms
No data.
|
| Method |
 |
Similar to that of Khao-maak. Wash, peel and cut the cassava into 4-5 cm long pieces. Cook in boiling water until soft, cool and drain.
Grind Look-paeng to a powder (0.2-0.3% by wt.) and sprinkle over the cassava, mix well and wrap small portions in clean banana leaves. Leave at room temperature for 2-3 days to ferment, or until juicy. |
| Consumption |
| Eat as a dessert. |
|
