Local name
Ma-pring-chae-im |
Ingredients
Young plum mango:
Bouea oppositifolia (Ma-pring).
Sugar, alum, salt, water. |
Fish normally used:
|
| Fermentation: |
2 days. |
| Storage life: |
1 month. |
| Production: |
In home industry. |
| Properties: |
Green solid colour with sweet, salty and sour taste. |
Microorganisms
No data.
|
| Method |
 |
1. Use young Ma-pring fruits. Wash, cut into halves and remove the seeds. Soak in water, in which small amount of alum has been dissolved, for about 1 1/2 hours to make the fruit firm.
2. Dissolve 1 teaspoon of salt in 1 1/4 cups of water (for 100 fruits). Soak the fruit in the salt solution for 2 days. Wash many times then spread on a tray to dry.
3. Add 3 cups of sugar to 2 cups of water and boil until a heavy syrup is obtained. Leave to cool then soak the fruit in the syrup overnight. Add half a cup of sugar and bring to the boil. Cool and poor onto the fruit. Repeat this process for 3-4 days.
4. The fruit can be partially dried in the sun if desired. |
| Consumption |
| Eat as a snack. |
|
