Jaew Bong (chili Dip With Vegetables)
Jaew Bong is a popular Lao chili dip that is perfect for adding a spicy kick to your meal. It is typically served with fresh vegetables and sticky rice, and it's a great addition to any Lao cuisine spread.
Ingredients
- 10 dried red chilies
- 5 cloves garlic
- 1/4 cup shallots, chopped
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon tamarind paste
- 1/4 cup water
Instructions
- Soak the dried red chilies in hot water for 10 minutes, then drain.
- In a mortar and pestle, pound the garlic and shallots into a rough paste.
- Add the soaked chilies to the mortar and pestle and pound until a coarse paste forms.
- In a small saucepan, heat the chili paste, fish sauce, palm sugar, tamarind paste, and water over low heat, stirring constantly, until the mixture thickens.
- Remove from heat and let the Jaew Bong cool to room temperature before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 100 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 4g
Supplies
Saucepan Mortar and pestle
Tools
Knife Cutting board
Serving suggestions
Serve Jaew Bong with fresh cucumber, carrot sticks, and sticky rice for a traditional Lao experience.
Tips & tricks
Adjust the amount of chilies to control the spiciness of the dip according to your preference.
Cost
$5