Local name
Plaa-paeng-daeng |
Ingredients
Various kinds of salt water fish.
Salt, red mould rice (Angkak), cooked rice. |
Fish normally used:
Anodontostoma chacunda (Kok)
Nemotolosa nasus (Ta-kok)
Nemotolosa nasus (Ta-pian-nam-khem)
Sphyraena sp. (Saak)
Trichiurus haumela (Daab-ngern) |
| Fermentation: |
4-5 days. |
| Storage life: |
6-12 months. |
| Production: |
Home industry in the South. |
| Properties: |
Semi-solid, whole fish or pieces of fish, light pink to dark red colour, sour and salty taste. |
Microorganisms
Pediococcus halophilus, Pediococcus sp.,-found in large amounts after 3-7 days,
Staphylococcus epidermidis-found in large amounts after 1-2 days,
Bacillus polymyxa, Bacillus subtilis, Vibrio fischeri, Saccharomyces cerevisiae-found in the first 3 days
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| Method |
 |
The fish is cleaned, gutted, descaled, the head cut off and cut into pieces. Small fish is just scaled and gutted. The fish is mixed with salt in the ratio of 3:1 (w/w) and left overnight. In the morning the fish is washed 2-3 times to clean off the salt, the water pressed out, and left to drain.
Rice is boiled with an excess of water until soft and pasty, then left to cool. Angkak (red mould rice), which has been pounded to break up the particles, is then mixed with the pasty rice to give and even colour, using about 10 grams per litre of rice. A little sugar can be added, presumably to help the fermentation. The fish is added to the rice mixture in the ratio of about 1 kg of salted fish to 1 litre of rice mixture and packed in a clean jar which is then colsed. For the whole fish, a portion of rice mixture is filled in the fish's body cavity. The fish is then left to ferment for 4-5 days. |
| Consumption |
1. Plaa-paeng-daeng is usually eaten as a condiment by cooking with coconut milk, shallots and chilli pepper and serving with fresh vegetables.
2. Make a spicy soup like Gaeng-tai-plaa of the south.
3. Steam with beaten egg and coconut milk, garnish with sliced shallots and chilli and eat as a main dish.
4. Mix chopped shallots, bird chilli and lemongrass together and spread over the Plaa-paeng-daeng. Wrap the mixture in banana leaves and bake over a fire. This is also consumed as a main dish. |
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