Jeow Bong Recipe (Lao Chili Paste)
This jeow bong recipe is a traditional Lao chili paste with a delicious mix of spicy, sweet, and umami flavors. It’s great with sticky rice and fresh vegetables!
Ingredients
- 1 ounce garlic
- 3.5 ounces shallots
- 5 kaffir lime leaves
- 0.7 ounces galangal
- 0.7 ounces dried chilies
- 2 tablespoons fish sauce
- 1 teaspoon MSG
- 1 tablespoon white sugar
- 1.5 tablespoon tamarind paste
- 2 tablespoons oil
- 4 tablespoons water
Instructions
FRY THE SPICES
- Start by roasting shallots and garlic in a dry pan until golden and fragrant. Then roast the kaffir lime leaves and chunks of galangal until they release their citrusy and earthy scents. Finally, roast the dry red chilies until they darken slightly for a smoky heat.
POUND THE PASTE
- Pound the dried chilies in your mortar. Pound them into a fine powder.
- Add galangal and kaffir lime leaves. Pound until all the pieces are broken down, and the mixture is well blended.
- Pound in the shallots and garlic until you get a fragrant paste.
FRY THE PASTE
- Heat oil in your pan over medium-low heat, then fry the paste, stirring gently. Pour in all sauces and water, continue frying until the paste has absorbed all liquid, and transform into a sticky chili paste ready for use.
Notes
- Use the nutrition card in this recipe as a guideline.
- Use as a dipping sauce for: sticky rice, fresh vegetables, jerky, pork rinds, and more.
Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 718mg | Potassium: 268mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1319IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
