Provenance / Canons / Thai / Fermentation Preservation
Fermentation Preservation
Thai Canon
9 entries
TH.05.0001
Kapi Khluk — Fermented Shrimp Paste Rice / ข้าวคลุกกะปิ
Kapi khluk (shrimp paste rice) is a Central Thai comfort food preparation — cooked jasmine rice is m…
Central Thai — an ancient
TH.05.0002
Khao Niaw Dum — Black Sticky Rice Fermented / ข้าวเหนียวดำหมัก
Fermented black sticky rice (for khao mak dum) is a lactic-fermented sweet made by steaming black gl…
Northern Thai and Isaan —
TH.05.0003
Ma-Nao Dong — Preserved Limes / มะนาวดอง
Salt-preserved limes (ma-nao dong) are made by packing whole or quartered fresh Thai limes in coarse…
Northern and Central Thai
TH.05.0004
Naem — Northern Fermented Pork / แหนม
Naem (Northern Thai) is a lactic-acid fermented pork product — minced pork and pork skin mixed with …
Northern Thai (Lanna) — s
TH.05.0005
Nam Prik Pao — Roasted Chilli Paste / น้ำพริกเผา
Nam prik pao (roasted chilli paste) is the essential made-ahead aromatic base that underlies tom yum…
Central Thai — nam prik p
TH.05.0006
Pla Raa — Fermented Freshwater Fish / ปลาร้า
Pla raa is the defining fermented ingredient of Isaan cuisine — made from freshwater fish (typically…
Isaan — one of the most a
TH.05.0007
Prik Dong — Pickled Chillies / พริกดอง
Prik dong (pickled chillies in vinegar and salt solution) is the universal Thai condiment — present …
Pan-Thai — every regional
TH.05.0008
Sai Krok Isaan — Fermented Pork Sausage / ไส้กรอกอีสาน
Sai krok Isaan is a cured and fermented pork sausage made from coarsely minced pork, pork fat, cooke…
Isaan — the sausage is th
TH.05.0009
Tao Jiew — Thai Fermented Soybean Paste / เต้าเจี้ยว
Tao jiew (Thai yellow bean sauce) is fermented whole soybeans in salty brine — a Chinese-origin cond…
Chinese-Thai — the Chines