Local name
Ka-nom-jeen |
Ingredients
Rice:
Oryza sativa (Khao-jao).
Salt, water. |
Fish normally used:
|
| Fermentation: |
30-50 hours. |
| Storage life: |
2-3 days. |
| Production: |
In small scale industry and home industry. |
| Properties: |
Solid thin, round noodles, sold fresh in the form of wads that look like birds' nests. |
Microorganisms
No data.
|
| Method |
 |
1. Soak the broken rice in water and wash. Soak in water again for 2 nights. The next morning wash again and pour the water away. Add 2% by weight of salt, and the rice is ground very finely. It is then strained through the thick cloth.
2. After straining pour the starch suspension into a clay jar and let the starch settle out. Pour the starch portion into a cloth bag and close the bag tightly.
3. Weigh the starch bag down overnight to drain off the water. Steam the starch which is the bag for 20 minutes. Knead the steamed starch until it is sticky and add some water little by little to liquify it.
4. Extrude the liquified steamed starch into boiling water to form threads, then put the threads into cold water. Fold the threads into wads. |
| Consumption |
| Eat with a spicy sauce. Ka-mom-jeen should be eaten within a few days of being made. When bought in the market it should be steamed to sterilize it before eating. |
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