Local name
Plaa-chao
Plaa-knao-maak
Koong-chao |
Ingredients
Fresh water fish or shrimp.
Salt, khao-maak (fermented glutinous rice). |
Fish normally used:
Puntius gonionotus (Ta-pian)
Pangasius lamaudi (Tay-poh)
Pangasius hypophthalmus (Sa-waai)
KrypTOPterus bleekeri (Neua-orn)
Macrobrachium lanchesteri (Koong) |
| Fermentation: |
10-20 days. |
| Storage life: |
2-3 months. |
| Production: |
Home industry. |
| Properties: |
The products have a sweet, sour and salty taste with pleasant aroma (slightly alcohlic). Plaa-chao is pink-white or brown depending on the kind of fish used. Koong-chao is pink. |
Microorganisms
Pediococcus halophilus, Staphylococcus sp., Micrococcus sp., Bacillus sp., Saccharomyces cerevisiae, Endomycopsis sp.
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| Method |
 |
1. Descale, cut off the head, gut and wash the fish. Cut into 1 inch cubes.
2. Mix the fish pieces with fine salt in the ratio of 3:1 (w/w) and put in jars for 2 days.
3. Wash the fish and let it drain. Mix three parts of fish by weight with one part of Khao-maak. Pack the mixture into jars and leave for 10-20 days to ferment. |
| Consumption |
1. Eat as a condiment by cooking with coconut milk, shallots, minced shrimp or pork and chilli pepper serve with fresh vegetables such as cucuumber, eggplant, cabbage and winged bean.
2. Cook with water instead of coconut milk. Serve with rice and fresh vegetables such as cucumber, eggplant, cabbage and winged bean. |
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