Do you cook Som moo?
Do you cook Som moo?
There is no heating or cooking of the pork involved in making som moo. Som Moo can be found pre-made at most Asian grocers. However, making it is just as easy and delicious.
How do you eat pork Nam?
Naem is usually eaten with sliced ginger, chopped shallots, peanuts, bird’s eye chilies and spring onions. The fresh shallots give the dish a sweet heat that harmonizes well with the sourness of the naem. Naem is also used in many recipes.
How do you ferment pork?
- Slice two pounds of pork belly into strips.
- Add 1/2 of the coarse salt and thoroughly mix it into the pork making sure the salt covers every portion of the pork belly.
- Place the salted pork belly into a container with lid and allow it to ferment for 3 – 5 days.
Are you supposed to cook Nam sausage?
A.R. AIbeṙtóNam Sausage – แหนม – Naem It’s fermented so not really raw; you can eat it without further cooking and is also used as an ingredient in some spicy salads without further heating. But you can also use it in fried dishes such as fried rice, fried thin glass noodles with egg, etc.
What is Thai sour sausage?
Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, som moo, naem maw, or chin som) is a pork sausage in Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten in raw form after the fermentation process has occurred.
Is fermented meat good for you?
Fermented meat products have the nutritional advantages related to the intake of meat, which is a significant amount and quality of proteins depending on the type and percentage of raw meat used in the formulation, iron (50–60% in the heme form), zinc, and vitamin B.
Can meat be fermented into alcohol?
Meat, as you can see, does not contain carbohydrates so there is no way to ferment it into ethanol. The necessary building blocks are just not there. What meat does contain is a whole lot of fat and protein. These things do not ferment, instead they go rancid.
Is it safe to eat nam sausage raw?
It has a short shelf life, and is often eaten in raw form after the fermentation process has occurred. It is a popular Southeast Asian food, and different regions of Southeast Asia have various preferred flavors, including variations of sour and spicy.