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.
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Method |
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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. |
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