Southeast Asia's Flavourful Fermented Meat Dishes: Chicken, Pork, And Buffalo | Sour, Salty & Alive

The most highly prized of foods, meat has been preserved for generations by drying, curing and the ancient way of fermentation. Especially in warm and humid tropics, fermentation enables meat to last longer without going bad.

In north Borneo, indigenous tribes that live off the land use fermentation to stretch their bounty with the traditional technique of ‘pinongian’, together with the potentially poisonous pangi seed. In Thailand, rock salt gathered from mountain ranges is used to create the traditional soured meat ‘nahm’, but this time with a twist using chicken tendons. In the Visayas region of the Philippines, the country’s Spanish culinary heritage influences the popular sweet and spicy sausage balls known as Chorizo de Cebu.

00:00 Introduction
01:35 Preserving meat with poisonous seeds in Sabah
06:50 Fermented sausages in Thailand: Nahm En-Kor-Gai
14:33 Making spicy sausage balls: Chorizo de Cebu

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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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