Jaew Bong Lao Chili Paste Recipes
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
JAEW BONG--LAO CHILI PASTE
From vegetarianrecipesandcooking.com, for ZWT 9--"Jeows or dips are found accompanying sticky rice at every meal in Laos. This special chili paste is indigenous to the ancient city of Luang Prabang. We've removed the usual dried water buffalo skin in this recipe. Serve with sticky rice and fried khai pene, a Mekong river weed." Prep time includes time for garlic to dry and maturing time.
Provided by smellyvegetarian
Categories Easy
Time P3DT20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place chopped garlic on a pan and dry in sun for 1 day.
- Fry garlic in oil until brown and crispy. Drain.
- Pound garlic into a paste and combine with other ingredients, stirring until mixture is smooth.
- Place mixture in saucepan and cook over medium heat for 20 minutes until a paste has formed.
- Place in refrigerator covered for 2 days to mature.
Nutrition Facts : Calories 2482.5, Fat 14.1, SaturatedFat 2.4, Sodium 17306.8, Carbohydrate 548.4, Fiber 43.9, Sugar 218.2, Protein 96.7
KAIPEN WITH JAEW BONG DIP
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 4 or more servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
- Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and jerky, if using, and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
- In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with jaew bong dip.
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