Traditional | Limes In Salted Preserved Recipe | របៀបធ្វើក្រូចឆ្មាណាំងូវសម្រាប់ប្រើប្រាស់ផ្ទះបាយ

#ASMRSOUND#PRESERVEDLIME#ណាំងូវ

INGREDIENTS RECIPE : ✍️ https://mamaouirecipes.blogspot.com/?m=1
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This process is take time , but it’s worth it !
It’s not hard to make as long you have a hot summer sun at least 70 degrees and up for 3 months . Just put them outside and check them weekly to see their changes color to brown and will soon look darker harder limes that’s the Time you can stop to bring Inside the house to do for next steps . The sun will get the limes dry faster . Once this process of drying the limes all completed ✅ . It’s only take you about 15 minutes to do the last process and covered with lid keep in your kitchen windows or garage or any where in the house that room temperature warmer for preserved savory flavored for anytime used for cooking 🧑‍🍳 Time sure flying so fast When you need them to add on to your rice porridge , soup , omelette for breakfast and many more cooking needed .
Any questions? Comments and let me know ! Thank you for watching my videos channel today!! See you next time ⏰🙏🧑‍🍳

Q & A
Pickled limes add a sharp citrus kick to recipes. As the rind softens, it releases a bitter note than permeates throughout the lime. The insides break down as they set in the salted water, so the texture becomes rather mushy. Use a sharp knife when slicing to preserve the beautiful lime shape. Cambodian pickled limes are easy to make but take a little time – you’ll probably need start two weeks ahead. Hot and sunny temperatures are necessary to dry out the limes quickly. When we made them, temperatures were floating around 104 (with a heat index of 111F). I may have set a world record for time to dry out 15 limes.
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The pulp of the preserved lime can be used in stews , soup , drinks or beverages and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart , salty and sour lime juices.
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