Dried buffalo skin (Nang Khem)

Last updated on December 26, 2024
(first published: December 26, 2024)
by Andy Souvanhphukdee

serve Nang Khem with cooked sticky rice, or make as an ingredients such as Ac Lam Namg, Jeow Bong, etc.

Ingredients
•  5 kg, Dry buffalo skin
•  2 kg, salt
•  1 kg, paddy dust

Method
1. Cleaning the dry buffalo, cut into piece (any size that you want)
2. Put dry buffalo skin, salt and water, then pickle it for 2-3 night before toss the water out. Cleaning the water one more time before mixing with paddy dust.
3. Pound to soft before drying under the sun 1-2 days. Roasted before serving

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