When you bring it home, you have to take it out of the bag and keep it in a cool place to let the air flow, as long as the black trám is steamed in a nylon bag, it will soften in places that are hot.
If so, consider it spoiled, because when we wash and rub the trám to get the resin, these places will be distorted, when cooked, the trám will lose its flavor, easy to absorb water and quickly sour, quickly spoil.
2. How to process and steam black trám
To prevent trám from becoming bitter, you must carefully rub the trám. Put the trám in a bamboo tray, soak it in water, lift it up, use your hands or a rubbing tool to get the trám to rub against each other and rub it on the tray to get the plastic resin. Then rinse with water, lift it up and repeat this process 5-7 times until the trám is clean and smooth, and the water is no longer black.
Steaming trám is both easy and difficult, many people steaming trám become spongy, get soft on one end and hard on the other – like trám fruit steamed, the head gets soft and the tail gets hard. The reason may be that the water is not hot enough, so the trám is not evenly soft, the water has cooled down and cannot soften the remaining part.
How to steam black trám
Prepare hot water, about 60 degrees Celsius, add a little salt and then put the processed trám into it, cover and leave it in a relatively warm place, after 30 minutes, it is ready to eat.
Steaming trám at different temperatures will yield different results, water up to 70 degrees Celsius will make trám hard and bitter. If the temperature is below 50 degrees Celsius, it will be difficult to cook, and even if cooked, it will not taste good. From 55-62 degrees Celsius, trám is the most beautiful when cooked (the deviation is about 5 degrees Celsius). Trám cooked at 55 degrees Celsius has yellow meat with purple edges, and when it cools down, the meat will gradually become purple. When the trám is soft, it will not harden again, but if it is left in the open air for too long, it will become moldy, sour, and spoil.
To keep trám longer, you can prepare slightly salty water, hot and add the steamed trám to it to make it firmer. Let it cool down and then store it in the refrigerator, it can be eaten for a week. Alternatively, you can use the method of packing similar to making jam.
Dishes made from trám fruit
Trám is used to make many dishes, white trám is used to make jam, ô mai, stew fish, stew meat, and also soak in fish sauce to eat gradually. Black trám is often softened and then used to stew fish or stuffed meat but the most popular is to eat it directly.
After steaming black trám, you can slice it horizontally or vertically, and then dip it in sesame salt, fish sauce or stewed meat water, it all tastes delicious. But the most suitable is probably the “dipping sauce” with minced meat – finely minced meat, fried dried onions until fragrant, add the marinated meat to stir evenly, add a little sauce, season with more spices, turn off the heat and sprinkle with fragrant pepper.
After steaming, black trám becomes fatty and mildly fragrant, no longer hard and bitter. With fatty meat, eating black trám with shrimp sauce with boiled fatty meat, fresh herbs, and starfruit is “enough”, eat it quickly before it runs out.
The trám season comes quickly and ends quickly, so take the opportunity to make trám dishes for the whole family! Wishing you more experience in processing and preserving trám fruit effectively!
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