"Nam Prik Sapa Ya"

The story behind "Nam Prik Sapa Ya" is a special recipe of the community. It involves stir-frying roasted chili paste with minced pork and sliced ginger, seasoned with palm sugar, tamarind, and fish sauce. It is typically served with boiled salted duck eggs, known as "Lai Thung Tom Yang Matoom," creating a flavorful combination that delights tourists and visitors alike.

And did you know that Lai Thung salted duck eggs are considered superior ingredients? If you've ever tried Lai Thung salted duck eggs from Sannaphya, Chai Nat Province, you'll notice that they have no odor or unpleasant taste, unlike duck eggs raised on farms. The color of the salted duck eggs from Sannaphya is naturally dark red, darker than conventionally farmed duck eggs.

So, how can you tell if the salted duck eggs are genuine Lai Thung eggs?

Firstly, look at the source. If you bought or shopped from Sannaphya, Chai Nat, then you're definitely getting authentic Lai Thung salted duck eggs because they are raised in the traditional way here. Secondly, observe the external characteristics. Lai Thung salted duck eggs have large leaves and often have a slightly rough texture. They may even have traces of soil (even though they've been cleaned).

To preserve Lai Thung salted duck eggs,

once you've purchased them, clean them again to remove any remaining dirt or clay. Then, dry them thoroughly and store them in the refrigerator, where they can last for months.