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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Tai people (Traditional) — Southeast Asia
See full technique reference →Temperature
25°C
20°C - 30°C
Time
5 days
3 days - 7 days
Equipment
Nam Prik Maeng Da (Central Thailand): Creates the signature funky umami base for this chili dip
Kaeng Som Pla (Southern Thailand): Provides the souring agent for this sour fish curry
Yam Khai Maeng Da (Isan region): Imparts complex acidity to the ant egg salad dressing
Primary Reaction
Lactic acid fermentation
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.