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."
- Ready In:
- 72hrs 20mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄4 cup ground galangal
- 1⁄2 cup chili powder
- 2 lbs garlic, peeled and minced
- 1 cup soy sauce
- 1 cup sugar
directions
- 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.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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