Local name
Look-niang-dorng |
Ingredients
Djenkol bean:
Pithecelobium jiringa (Look-niang).
Salt, sugar (and in some places rice wash water). |
Fish normally used:
|
| Fermentation: |
10 days. |
| Storage life: |
2-3 months. |
| Production: |
In home industry. |
| Properties: |
Solid green beans in a turbid solution with a salty and slightly sweet taste. |
Microorganisms
No data.
|
| Method |
 |
1. Crack the brown kernels of Look niang and remove them.
2. Wash the beans and place them in a clean glass jar or bowl.
3. Dissolve salt (about 10% of the weight of the beans) and a small amount of sugar in water. Add to the bean, covering them. In some places rice-wash water is also added to get a better aroma, but the fermentation perios and storage life are shorter.
4. Close the lid and leave the beans under shade to ferment for 10 days. |
| Consumption |
| Eat with Nam-prik. |
|
