Local name
Look-sa-riang-domg
Met-riang-dorng
Nor-riang-dorng |
Ingredients
Sprouts of Parkia seed:
Parkia timoriana (Sa-riang, Riang)
Salt, coconut juice (or rice-wash water in some places). |
Fish normally used:
|
| Fermentation: |
3-5 days. |
| Storage life: |
15-20 days. |
| Production: |
In home industry. |
| Properties: |
Pale green sprouts in white liquid with salty and sour taste and characteristic aroma. |
Microorganisms
Lactobacillus plantarum, Lactobacillus sp.,
Staphylococcus aureus, Bacillus polymyxa, Bacillus sp., Candida sp.
|
| Method |
 |
1. Wash the Sa-riang sprouts and blanch for a few minutes to soften them. Place them in a jar.
2. Mix salt and coconut juice (some places use rice-wash water instead) to make about 10% (w/v) salt solution. Add the salt solution to the jar to cover the seedlings and close the jar.
3. Leave under shade to ferment for 3-5 days. |
| Consumption |
| Eat with Nam-prik or serve with spicy soup. |
|
