Local name
Ma-keua-dtor-laer-dorng |
Ingredients
Young garden eggplants:
Solanum melongena (Ma-keua-dtor-laer).
Salt. |
Fish normally used:
|
| Fermentation: |
3 days. |
| Storage life: |
7 days. |
| Production: |
In home industry. |
| Properties: |
Light green solid with a salty and sour taste. |
Microorganisms
No data.
|
| Method |
 |
| Wash the eggplants, remove the stalks. Use the whole fruit or cut into halves or pieces. Add about 1 cup of salt per 1 kg. of eggplants and mix well. Place the mixture in a jar. Close the jar and leave in a sunny place to ferment for 3 days. |
| Consumption |
| Eat with Nam-prik. |
|
