Pickled lasia
Local name
Lasia leaves and stalks: Lasia spinosa (Pak-naam). Salt, palm sugar (in some places wine vinegar is also added).
Fish normally used:
Fermentation: 3 days.
Storage life: 10 days.
Production: In home industry.
Properties: Solid with a salty and sour taste.
Lactobacillus plantarum, Pediococcus pentosaceus
1. The young leaves with stalks of Pak naam are used. Wash and blanch or sundry for 1 day then place in a bowl.
2. Mix salt, palm sugar and water (in the ratio of about 4:1:24) together and add to the bowl until the solution covers the vegetables. (In some places the wine vinegar is mixed with the brine before adding into the bowl.) Cover the bowl.
3. Leave to ferment in a sunny place for 2-3 days.
Eat with Nam-prik-plaa-raa, cook in hot sour soup or simply fry.
N.B. The raw leaves must be cooked or fermented to neutralise poisonous hydrocyanic acid.