Lum-pee-dorng/ Ra-kam-dorng
Fermented lum-pee/ snakefruit
Local name
Ra-kam-dorng Lum-pee-dorng Look-pee-dorng
Lumpee or Ra-kam fruits (Lum-pee is more commonly used as it has more flesh): Salacca conferta (Lum-pee) Salacca rumphii (Ra-kam) Salt, sugar, water.
Fish normally used:
Fermentation: 3 days.
Storage life: 1 month.
Production: In home industry.
Properties: Brownish yellow fruit with a sour and salty taste.
Lactobacillus sp., Pichia sp.
1. Peel the fruit, separate the flesh from the seeds, wash and drain off the water. Pack the fruit in a clean jar.
2. Dissolve salt and sugar in water in the ratio of 1 cup, 2 tablespoons and 4 cups respectively for 30 fruit. Boil the solution and leave it to cool. Cover the fruit with the solution, close the jar and leave it under shade to ferment for 3 days.
Eat alone, or dipped in a mixture of sugar, salt and crushed chilli.