Comments on: LCTV: Som Moo Recipe, Laocook Style. http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Sun, 07 Mar 2010 19:22:24 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Vienne http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21990 Vienne Mon, 29 Jun 2009 18:25:22 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21990 <p>Hi Milton,</p> <p>Homemade Som Moo will be a colour between pale pink and white, if it is too white, it could be a sign of over-fermentation.</p> <p>Speaking with the rest if the team about your "white" pork, we all agree it could be from your meat. Make sure that you use super fresh meat from a reliable butcher, better still, mince it yourself.</p> <p>If the taste (or smell) is overly sour, then it is best to bin it.</p> <p> </p> <p> </p> <p> </p> Hi Milton,

Homemade Som Moo will be a colour between pale pink and white, if it is too white, it could be a sign of over-fermentation.

Speaking with the rest if the team about your “white” pork, we all agree it could be from your meat. Make sure that you use super fresh meat from a reliable butcher, better still, mince it yourself.

If the taste (or smell) is overly sour, then it is best to bin it.

 

 

 

]]> By: milton http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21976 milton Fri, 26 Jun 2009 04:03:57 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21976 Hm. .. so a homemade som moo will be white/grey, as if the pork was "cooked"?!  How is it then yours is so pink, without the usage of nitrate/nitrites?  Maybe a better question then, if the colour can be off, is what would be a sign that it is not safe to eat?  Thanks again for the reply.  I look forward to trying again.   Hm. .. so a homemade som moo will be white/grey, as if the pork was “cooked”?!  How is it then yours is so pink, without the usage of nitrate/nitrites?  Maybe a better question then, if the colour can be off, is what would be a sign that it is not safe to eat?  Thanks again for the reply.  I look forward to trying again.
 

]]> By: Vienne http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21975 Vienne Thu, 25 Jun 2009 23:43:31 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21975 <p>Hi Milton, and thanks for you comments.</p> <p>It is not uncommon for the pork to change colour after kneading. Adding any Nitrates or Nitrites can help with the colour, though we prefer not to use it. A good homemade Som Moo shouldnt be "pink" when finished, and a whitish looking finished product is a result of the fermantation process and how long it has been subjected to it.</p> <p>It is very important to limit the amount of oxygen contact when wrapping the pork (hence we use cling film, then sometimes use Banana leaf afterwards). I think that the dampness of your defrosted Banana Leaves may have something to do with the mould.</p> <p>21 to 24ºC is okay for fermentation as long as it is not damp.</p> <p>Please do try again and let us know what happens.</p> <p> </p> Hi Milton, and thanks for you comments.

It is not uncommon for the pork to change colour after kneading. Adding any Nitrates or Nitrites can help with the colour, though we prefer not to use it. A good homemade Som Moo shouldnt be “pink” when finished, and a whitish looking finished product is a result of the fermantation process and how long it has been subjected to it.

It is very important to limit the amount of oxygen contact when wrapping the pork (hence we use cling film, then sometimes use Banana leaf afterwards). I think that the dampness of your defrosted Banana Leaves may have something to do with the mould.

21 to 24ºC is okay for fermentation as long as it is not damp.

Please do try again and let us know what happens.

 

]]> By: milton http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21971 milton Thu, 25 Jun 2009 06:14:26 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21971 hm. .. appearantly something went wrong when making the som moo.  i followed your directions exactly except i double-wrapped it in banana leaves instead of plastic wrap.  I put them in the cupboard for 3 days, and just checked on them.  Their was a bit of furry mold on the outside, not too much though (maybe the banana leaves were still wet somehow after thawing?).  And the som moo itself was the colour of cooked pork:  white.  It smells okay, considering it's supposed to be a fermented product, but I dunno where I went wrong.  As the meat did change colour slightly whilst I was making it.  I'd love to have another go, hopefully soon. hm. .. appearantly something went wrong when making the som moo.  i followed your directions exactly except i double-wrapped it in banana leaves instead of plastic wrap.  I put them in the cupboard for 3 days, and just checked on them.  Their was a bit of furry mold on the outside, not too much though (maybe the banana leaves were still wet somehow after thawing?).  And the som moo itself was the colour of cooked pork:  white.  It smells okay, considering it’s supposed to be a fermented product, but I dunno where I went wrong.  As the meat did change colour slightly whilst I was making it.  I’d love to have another go, hopefully soon.

]]> By: milton http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21961 milton Tue, 23 Jun 2009 04:18:51 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21961 After kneading the pork with the ingredients listed in the recipe, the hue of the pork went from a nice pink, to a more dim colour.  Not grey, but not really pink either.  Did I over-knead?  Also, I wrapped it in banana leaves (not as pretty looking as yours, but not too shabby either :))  and am wondering how to store it whilst it ferments.  Our room temperatures are usually around 21-24 C.  Thanks. By the way, your blog has gotten me to start cooking lao food, and I've been rather plesantly surprised.  A question though, if you were to use your pho stock to actually make pho, how would you suggest to season it for use as a soup? After kneading the pork with the ingredients listed in the recipe, the hue of the pork went from a nice pink, to a more dim colour.  Not grey, but not really pink either.  Did I over-knead?  Also, I wrapped it in banana leaves (not as pretty looking as yours, but not too shabby either :))  and am wondering how to store it whilst it ferments.  Our room temperatures are usually around 21-24 C.  Thanks.
By the way, your blog has gotten me to start cooking lao food, and I’ve been rather plesantly surprised.  A question though, if you were to use your pho stock to actually make pho, how would you suggest to season it for use as a soup?

]]> By: anh http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21914 anh Sat, 13 Jun 2009 02:48:46 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21914 now can you do this the same way with som pa? now can you do this the same way with som pa?

]]> By: Vienne http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21617 Vienne Sun, 12 Apr 2009 18:43:15 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21617 The whole recipe can be found below. http://laocook.com/2009/04/03/som-moo/ :biggrin: The whole recipe can be found below.

http://laocook.com/2009/04/03/som-moo/

:biggrin:

]]> By: laocook » Blog Archive » Som Moo http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21592 laocook » Blog Archive » Som Moo Fri, 03 Apr 2009 00:22:10 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21592 [...] posted an LCTV video some time ago and will now follow it up with a step-by-step photo recipe for your reading and eating [...] [...] posted an LCTV video some time ago and will now follow it up with a step-by-step photo recipe for your reading and eating [...]

]]> By: Vienne http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21550 Vienne Sat, 14 Mar 2009 16:41:32 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21550 Hola all. We will be posting a photo "step by step" version of our Som Moo shortly. :) Hola all.

We will be posting a photo “step by step” version of our Som Moo shortly.

:)

]]> By: Nicole http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/comment-page-1/#comment-21542 Nicole Fri, 13 Mar 2009 02:36:02 +0000 http://laocook.com/2007/06/15/lctv-let%c2%b4s-make-som-moo/#comment-21542 can you please give all the quantities of the ingredients? As I imagine this is vital to get the proportion of flavours and curing process right. Thanks can you please give all the quantities of the ingredients? As I imagine this is vital to get the proportion of flavours and curing process right.

Thanks

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