» Pickled sour fish and fermented rice

 

 

Pickled sour fish and fermented rice

                Pickled sour fish and fermented rice both are Thai Puan favorite local dishes in Amphur Ban Mee, where a large group of Thai Puan Community is based. Method is to make pickled sour fish food preservation is to ferment it, and for fermented rice ferment with salt, cooked rice mashed, and pickle garlic and mix and mash them together.  This method is similar in making fish tweezers ferment either from fish meat, trichogaster pectoralis, and rohu. Usually it takes about 3 days to get it ready and served.  Meanwhile, pickled sour fish is normally made from carp by taking out fish scale, take out all the inside bits, mix with cooked rice mashed which is already mixed with garlic and inserted in ferment fish stomach. To eat this, fry it because it will give you a very good taste, nice smell with a little mixture of sour flavor. Following product can be purchased from elsewhere in Amphur Ban Mee and Amphur Muang Lopburi. The most popular and well known pickled sour fish and fermented rice are from main shops like Mae Chom Klien, Mae Pra Kob Jit, Pa Aell Lopburi, Mae Noi, and Mae Somporn.







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