Local name
Kaan-peuak-dorng |
Ingredients
Young taro leaf stalk:
Colocasia esculenta (Peuak).
Salt and rice wash water. |
Fish normally used:
|
| Fermentation: |
5 days. |
| Storage life: |
15 days. |
| Production: |
At home level. |
| Properties: |
Light purple semi-solid, having a sour and salty taste. |
Microorganisms
No data.
|
| Method |
 |
1. Peel the young taro leaf stalks to remove the outer skin and cut into short portions 2.5-3" long.
2. Add the salt (about 2.5% by weight of the taro stalks), and knead the taro stalks until soft.
3. Pack the mixed ingredients in an earthen jar and leave to ferment at room temperature for 5 days.
4. When the product is mature it can be kept as such, but for eating, rice water is added. |
| Consumption |
1. Eat with Nam-prik
2. As a main ingredient in cooking spicy soup. |
|
