Directions

• Let’s do this part first, mix salt in warm water enough to soak the Lahong over night to soften the texture of Lahong. The next day wash it few times until it is clean. This process is to soften the Lahong and to get rid of any sticky texture on lahong.
• In large bowl mix everything all together except the chilies, mix it well use your hand to do so until well combine then add 10 chilies to it.
• Put Mum in a jar and let it sit out for 2 to 3 days then Mum Lahong will be ready to serve.