Food preservation

Let's learn a few words about  "food preservation" 

=  การถนอมอาหาร  (gaan thà-nŏm aa-hăan)

Here there're many kinds of  "preserved/ canned food" 

=  อาหารกระป๋อง (aa-hăan grà-bpŏng)

* canned fish  =  bplaa grà-bpŏng

* canned fruit =  phŏn-lá-máai grà-bpŏng

^ Have you ever tried this yellowish mangoes?

Do you know how to call it? 

  to preserve something in salt 

 =  ดอง  (dong)

.....  so the answer is "má-mûang dong"  (มะม่วงดอง)

^ and this is "phàk gàad dong"  (ผักกาดอง)

Chinese people like to eat this with "khâao dtôm"  (congee).

... and if we  preserve fruit/ food in syrup  we will call it:

 châe ìm (แช่อิ่ม)

* phŏn-lá-máai châe ìm =  fruit preserve

(as the photo above)

Last but not least! 

What are these pink eggs??

It's preserved egg  called  "khài yîeow máa" 

(ไข่เยี่ยวม้า)

"khài yîeow máa" also known as "century egg, thousand-year egg" is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor.The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.

   Do you know? 

the common word for this type of preserved egg literally means

"horse urine eggs"

According to a persistent myth, century eggs are, or were once, prepared by soaking eggs in horse urine. The myth may arise from the pungent odor of ammonia given off by century eggs, which is reminiscent of urine.Horse urine itself, however, is only slightly basic, ranging in pH from 7.5 to 7.9.Though human urine left standing can reach a maximum pH of around 9.4 the same as a 1-molar solution of ammonia it is still less than that produced by mixing quicklime (calcium oxide) or wood ash in water.

Source: wikipedia
Photo: google