mchambers
Former CCA member
I was pondering the use of Indian almond and oak leaves, and saw a reference or two to using banana leaves. Was wondering if anybody here had ever tried using them.
Also did a search on eBay, and found a few sellers, including one that was quite cheap, and included this fascinating, if hard to follow, narrative:
Also did a search on eBay, and found a few sellers, including one that was quite cheap, and included this fascinating, if hard to follow, narrative:
"Banana leaves to dry completely then. To put in a dozen fish to marinate torso. By putting down some 2-3 leaf or tear leaves into small capillaries. Before you put into it. Left to rubber water from the leaves begin to change color Malabar. First we marinate the fish may be fermented with dark Or dark brown for a 3-4 days.
After fermentation should change the water color to fade gradually. Until a light brown color. The fermented or cultured fish behave. Fermentation of dark fermentation should not waste too much fish. The fermented fish and fins will bite you. To scale fuselage. The fish is frozen. Swimming is not active. Fight and slow down time. The fermented leaves Malabar. (Water, weak tea color) for disinfection should put salt down.