Local name
Tooa-nao-khem
Tooa-nao-beh
Tooa-tae
Tooa-nao-kaep |
Ingredients
Soybean:
Glycine max (Tooa-leuang).
Garlic, salt, pepper. |
Fish normally used:
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| Fermentation: |
3-4 days. |
| Storage life: |
2 days for freshly prepared paste, and 2 months for the dried chip. |
| Production: |
In home scale industry in the North and Northeast. |
| Properties: |
Brownish yellow paste, with a little salty taste and strong smell or light brown dried chips with the same taste and smell. |
Microorganisms
Bacillus subtilis
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| Method |
 |
1. Wash the soybean and soaked overnight. Boil on low heat for 3-4 hours then drain. Place the beans on a layer of banana leaves on a bamboo tray and also cover with banana leaves. Leave to ferment for 3-4 days. The cooked beans can also be wrapped in banana leaves and left in a sunny place for 2-3 days.
2. Grind the fermented mass into a paste. Add a small amount of salt, minced garlic and pepper and mix well.
At this stage the product is called Tooa-nao-beh in the North and Tooa-tae in the Northeast. In the North the paste may be spread in small thin patches on banana leaves and sundried to form chips. These dried chips are called Tooa-nao-kaep and normally kept in plastic bags or jars for further use. Sometimes they are roasted and ground into powder which is stored in a closed jar. It is more practical to use this powdered form. Tooa-nao-kaep must be roasted before cooking. |
| Consumption |
| The paste is cooked as a main dish and in the North, the dried chip is also used as a main ingredient in cooking condiments which are served with fresh or boiled vegetables. |
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