| |
Princess Maha Chakri Sirindhorn Anthropology Centre
Ethnic Groups Research Database |
|
Record |
 |
 |
| Subject |
Thai Yai, production, consumption, Mae Hong Son Province |
| Author |
Jutarat Supasee |
| Title |
Production and Consumption of Fermented Soybeans by Thai Yai Group in Mae Sariang Dictrict, Mae Hong Son Province |
| Document Type |
Thesis |
Original Language of Text |
- |
| Ethnic Identity |
Tai, Tai Luang, Shan,
|
Language and Linguistic Affiliations |
Tai |
Location of
Documents |
Princess Maha Chakri Sirindhorn Anthropology Centre Library |
Total Pages |
- |
Year |
2001 |
| Source |
Master degree of Science in Nutrition Education, Graduate School of Chiang Mai University |
| Abstract |
|
The author found that the fermented soybean production has 8 steps and each step is simple. The ingredients are used in household and easy to find in the market. The fermented soybean consumption should consider in round sheet with delicate fermented soybean. Salt fermented soybean is not crushed and sometimes wrapped with banana leaf. The special fermented soybean is mixed with many ingredients and cooked by the housewife. Sometimes, the fermented soybean is mixed its sheet and ingredients for chili paste. The salt fermented soybean is cooked for dish and the packed fermented soybean is cooked for curry. The most popular one is sheet fermented soybean. We can consume the fermented soybean without seasoning because of its good taste. The sheet fermented soybean has to be cooked before eating for more delicious. (Page D-E)
|
|
|
Advance Search
