![]() The product is roasted and consumed as a main dish together with cooked rice or steamed glutanious rice and thinly sliced fresh or pickled ginger, whole bird chilli, and cabbage. It is also called in Thai as Sai Krok Prew because of its sour taste resulting from meat fermentation by lactic acid bacteria (LAB). ![]() Northeastern Thai fermented sausage, which is called Sai Kork E-san, is a traditional fermented sausage originating from the northeastern part of Thailand and nowadays it is widely consumed in various parts of Thailand.
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