Soybean paste, Thai natto
Local name
Tooa-nao-khem Tooa-nao-beh Tooa-tae Tooa-nao-kaep
Soybean: Glycine max (Tooa-leuang). Garlic, salt, pepper.
Fish normally used:
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.
Bacillus subtilis
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.
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.