របៀបធ្វើ ផ្អកបង្គាការទុកបានយូរ How to make traditional fermented shrimp for long storage

របៀបធ្វើ ផ្អកបង្គាការទុកបានយូរ *គ្រឿងផ្សំមាន: -សាច់បង្គាមួយគីឡូ -អំបិលពីខាំ ដំបូងយកបង្គាទៅប្រលាក់អំបិលឲ្យសព្វរួចរាល់ក្រឡទុករយៈពេល 2 ថ្ងៃ ពីថ្ងៃក្រោយចាក់បង្គាចូលចានដែកមួយបន្ទាប់មកដាក់អង្គរលេងរំដេងប្រឡាក់ឲ្យសព្វរួចរាល់ចូលប្រលងវិញទុករយៈពេល 15 ថ្ងៃអាចយកមកលាយគ្រឿងញ៉ាំបានហើយ 🙏អរគុណចំពោះការតាមដានមើល វីដេអូ How to Make Long-Lasting Fermented Shrimp (P'ak Bongkea) Ingredients: 1 kg of Shrimp meat 200g of Salt (2 Kham) Roasted rice powder and Galangal (to taste) Instructions: First, mix the shrimp thoroughly with the salt. Place them in a jar and leave it for 2 days. After 2 days, pour the shrimp into a bowl. Add roasted rice powder and galangal, then mix everything together well. Put the mixture back into the jar and let it ferment for another 15 days. After 15 days, the fermented shrimp is ready. You can now mix it with other seasonings (like lime, chili, and garlic) to eat. Closing: Thank you for watching the video!