Matches in DBpedia 2015-10 for { ?s ?p "Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, naem maw and cured pork) is a red-colored, semi-dry lactic-fermented pork sausage in Thai cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate. It is also produced in areas of Southeast Asia that are near Thailand. Minced beef is sometimes used in its preparation. After the mix is prepared, it is encased in banana leaves, synthetic sausage casings or tubular plastic bags and left to ferment for three to five days. Naem has a sour quality to it due to the fermentation, in which lactic acid bacteria and yeasts grow within the sausage. The lactic acid bacteria and yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.Naem typically has a short shelf life and can be time-consuming and labor-intensive to prepare. In Thailand, it is typically stored at room temperature, which gives it a shelf life of around one week. Refrigeration can extend its shelf life.Naem is often consumed raw, (after fermentation has occurred), and is often accompanied with shallot, ginger, bird’s eye chili peppers and spring onions. It is used as an ingredient in various dishes, and is also consumed as a side dish and as a condiment. The cooking of naem significantly changes its flavor."@en }
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- Naem abstract "Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, naem maw and cured pork) is a red-colored, semi-dry lactic-fermented pork sausage in Thai cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate. It is also produced in areas of Southeast Asia that are near Thailand. Minced beef is sometimes used in its preparation. After the mix is prepared, it is encased in banana leaves, synthetic sausage casings or tubular plastic bags and left to ferment for three to five days. Naem has a sour quality to it due to the fermentation, in which lactic acid bacteria and yeasts grow within the sausage. The lactic acid bacteria and yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.Naem typically has a short shelf life and can be time-consuming and labor-intensive to prepare. In Thailand, it is typically stored at room temperature, which gives it a shelf life of around one week. Refrigeration can extend its shelf life.Naem is often consumed raw, (after fermentation has occurred), and is often accompanied with shallot, ginger, bird’s eye chili peppers and spring onions. It is used as an ingredient in various dishes, and is also consumed as a side dish and as a condiment. The cooking of naem significantly changes its flavor.".