Has anyone got a good recipe for manao dong (salted limes) ? I have seen a few with slightly different methods but am not sure of the best way - and I don't want to find I have a bum recipe three months down the line. For example, I have seen one method here the limes are boiled gently before salting, and another where salt is rubbed into softened limes and left overnight before salting.
Never tried this and Sea is away. She mosly uses Thai language food webforums . I have though always found http://www.joysthaifood.com/ fairly authentic and there is a version of Manao dong there which involves rubbing it with a stone first.
Thanks for that Richard. I shall certainly use that link in future. In the meantime, I have made my first batch of manao dong. I was trying to make it as a surprise for Pook, but I have now sought her advice (she learnt from her step mum). I think the method below is going to be a "best" recipe:
VERY gently remove the rind from 10 limes ( for a small storage jar full). Be careful not to pierce the inner skin, as you do not want lemon juice leaching into the brine solution later.
Steam for 15 minutes in a steamer, or for a bit longer in a colander over a pan of boiling water.
Let them dry our for a day
Make enough salt solution to completely cover the limes. a ratio 4 water to 1 salt is fine.Heat the water until the salt dissolves completely
Add a dessert spoon ( half tablespoon) of sugar and dissolve
When it is cool, cover the limes in the brine, using a sterilised jar or other sealed container
Leave for 3 months or longer if you want.
I shall post a recipe of how to use them in cooking later. Does anyone else wish to xcontribute ?
Err I think is the word from here although the other half probably does as grows various fruits over there but currently in LOS enjoying songkran and stuck there due to visa problems
Good luck to you and your wife, colin. I hope you can get something sorted out soon.