This is a couple of recipes for making soybean fermented products according to the Shan recipes.
The translation- a translation from Lashio Lao Hsai Ying's Tai Book,  is delightfully quaint and I don't presume that many would use the recipe for the purpose because of the language but still it is a record and authentic.

I don't have the original Shan manuscript.





(A) How to make Hto-Nau, Khae Tai Ner or Hto Nao Out

Ingredients:
  • Hto Nau seed (Sarn Hto Nao), 1 Pae
  • Chillie powder, 2 Khan
  • Salt (as required)
  • Ajino-moto {?MSG} (as required)
Method
  1. First, rinse Hto Nau seed, and keep it in the water a half day or a night. Then boil it until good enough cook (Suk Lee Lee). (In our village we use firewood and burn the fire in good position , not low or not high).
  2. Use Jarn Go Aik bag or Thoung Go Eik (Go Aik bag means in our village we put paddy or rice in it). Cover inside baskets and put the boiled Hto Nau in it and keep about 3 days and 3 nights. It will become Nao and good smell.
  3. If you can not get the bag I mentioned, you can use leaves Dong Jing, Dong Daing (Mai Durng) or Dong Mai Lae Bong. Put it in the basket. Our language say Barn Sai Nai Baet, Barn Sai Nai Hsaung, Nai Goey. Keep 3 days 3 nights like above mentioned. But in cold countries, it can be kept for a week.
  4. After 3 days and 3 nights, you can take it and put it into basin or good enough pot. Then put chili powder, Ajino-moto, salt together and mash it. And make round like an egg and steam it until very hot. After that you can put it into a Khouk and Dam until sticky ( Dam> Laeo Laeo). Keep until it cool. Make round and length about 6 inches like a banana. Wrap with Dongjing or perhaps banana leaves if you cannot get Dongjing. And tighten with rope (Dok) and hang some where for some time. And you can eat it whenever you are hungry or cook with our food. It will be so delicious with Khao Naeo (?Sticky Rice).

(B) How to make Hto Nao Mong

Ingredients:
  • Sarn Hto Nao, 1 Pae
  • Liquor, 1 bottle
  • Ginger, 1 Zid
  • Chillie powder, 2 Khan
  • Fan Fag Gyi Maw (seed), 1/2 milk cup
  • Bar Gaw (small dried fish), 5 Gaeb (may be 100gram)
  • Salt (as required)
  • Ajino-moto {?MSG} (as required)
Method:
  1. First rinse Hto Nau seed, keep it in the water a half day or a night. Then boil it until good enough cook (Suk Lee Lee). (In our village we use firewood and burn the fire in good position , not low or not high).
  2. Use Jarn Go Aik bag or Thoung Go Eik(Go Aik bag means in our village we put paddy or rice in it). Cover inside baskets and put the boiled Hto Nau in it and keep it about 3 days and 3 nights. It will become Nao and good smell. If you can not get the bag I mentioned, you can use leaves Dong Jing, Dong Daing (Mai Durng) or Dong Mai Lae Bong.
  3. Put it in the basket. Our language say Barn Sai Nai Baet, Barn Sai Nai Hsaung, Barn Sai Nai Goey. Keep 3 days 3 nights Like above mentioned. But in cold countries, it can be kept for a week.
Method:
  1. Peel the ginger, rinse it and slice it. Keep it in the sunlight or keep it where it can be dried.
  2. Fry Fan Fag Gyi Maw and make it to become powder.
  3. Then put Hto Nao Mong into a basin or a pot with all items mentioned above together and mix them together. Then change or keep it a big glass bottle or big pot for about one month and half with cover it tightly, not to get wind in.
  4. Within two months, you can enjoy it with your family and friends.
Reference