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Seeking Tua Nao in Winnipeg

Allegra_K Oct 29, 2012 10:19 AM

Greetings Chow folks,

I know this is a long shot, but has anyone ever come across the fermented dried soybean discs that I am searching for? I have dao jiao already and know that I could substitute with it, but in the rare chance that it is in Winnipeg I would love to know, as I am trying my hand and Burmese cooking these days.

Thanks in advance.

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    prasantrin RE: Allegra_K Nov 2, 2012 06:33 PM

    I haven't seen any, but I haven't really looked for it, either. I'll keep an eye out and let you know if I find something. Other than the major markets (Young's, Lucky, Sun Wah), Dong Thai might be a place to check out. They have some less common stuff there (although I'm thinking mostly of their African and Mexican ingredients).

    1 Reply
    1. re: prasantrin
      Allegra_K RE: prasantrin Nov 4, 2012 10:06 AM

      Thank you for aiding me in yet another quest for an obscure ingredient!
      I suspect that Dong Thai would be the one to carry it, if it does indeed exist in the city. They do carry a few Indonesian things that I can't find elsewhere, too. I like that shop very much. The owners are very pleasant and helpful.

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      camelicious RE: Allegra_K Nov 4, 2012 12:18 PM

      You could always make your own :)

      I found this site the other day.... very interesting.

      http://www.foodfromnorthernlaos.com/2...

      6 Replies
      1. re: camelicious
        Allegra_K RE: camelicious Nov 4, 2012 12:45 PM

        Thanks for the link! I've thought about making my own, but after fermenting the beans I would have to set them in the sun/warm place for several or more days to dry the discs. So this may be more of a summer project!

        1. re: Allegra_K
          c
          camelicious RE: Allegra_K Nov 5, 2012 11:47 AM

          That's what an incubator is for :) I have two sitting in my garage. Still waiting for me to attempt making tempeh.

          Or, you could try doing it in a very low oven, or if you have a dehydrator... although if you want to use your dehydrator for other foods, you may not want to use it to make the fermented tua nao. I do agree with you, it is more suited for a summer project.

          1. re: camelicious
            Allegra_K RE: camelicious Nov 5, 2012 12:18 PM

            Now this is why I love chowhound so much! Where else would I be able to find someone who makes tempeh with an incubator in a garage in the prairies?! That's amazing. And intriguing...I will definitely be looking farther into this....
            What comes next, fermented shrimp paste?! Heh.

            1. re: Allegra_K
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              camelicious RE: Allegra_K Nov 5, 2012 03:34 PM

              I am still sourcing tempeh starter. Someone I know said that the dried wine cakes from the oriental grocers might work but I am not sure still. Too cheap to fork out for actual tempeh starter. It's not that hard to make, apparently. And you don't need an incubator. A cooler, a light bulb, thermometer. The info is out there.

              And that would be a NO to making fermented shrimp paste- those things are too nasty to ferment indoors. Besides, we cannot get the right kind of shrimp here.

              I once took revenge on my pot smoking neighbours. I stuck some belachan in the oven on low and left the building for an hour.

              1. re: camelicious
                Allegra_K RE: camelicious Nov 5, 2012 06:50 PM

                That is the most amazing non-confrontational way to take revenge that I've ever heard. Brilliant!

          2. re: Allegra_K
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            camelicious RE: Allegra_K Nov 5, 2012 11:48 AM

            Oops, double post.

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