Local name
Tooa-ngork-dorng |
Ingredients
Mungbean sprodts:
Phaseolus aureus (Tooa-khieo).
Vinegar, salt, boiled water. |
Fish normally used:
|
| Fermentation: |
1-2 days (depends on the amount of salt used). |
| Storage life: |
5 days |
| Production: |
In home industry. |
| Properties: |
Sour and salty white solid mung bean sprouts. |
Microorganisms
Lactbacillus plantarum, Staphylococcus aureus, Bacillus sp.
|
| Method |
 |
1. Remove the skin and the roots of the beansprouts and wash them thoroughly.
2. Blanch the beans for a few seconds only and let them drain -they are easily overcooked and become too soft. Let the beans cool and place in a jar.
3. Mix one cup of salt, 1/2 cup of vinegar and 2 cups of boiled water per 2 kg. of beans and cover the beans with the liquid.
4. Close the jar and leave under shade to ferment for 1-2 days. |
| Consumption |
| Eat with Nam-prik. |
|
