Скачать или смотреть Lao Chili Paste/Dipping Sauce (Jeow Bong Padaek)

This is a Lao dipping sauce that my Lao neighbor taught me how to make. She calls it Jeow Bong Padaek (in Lao). I call it Muhtheah Bok (in Khmer). This sauce is great with rice, chicken, eggs, and steak. See recipe below. I suck at measurements so I eyeballed this recipe and adjusted according to taste.

Ingredients:
Green onions
Thai chili peppers (preferably red peppers)
Garlic
Fermented fish paste
Chicken bouillon seasoning
Sugar
Dried red chili flakes (optional)

Instructions:
1. Rinse & dry off Thai chili peppers.
2. Chop green onions about an inch in length.
3. Roast Thai chili peppers, green onions, & garlic in a pan or over a grill until you get a nice char. You can also roast the veggies by wrapping it in aluminum foil & placing it directly under or over a flame (stovetop or broiler).
4. Add a few tablespoons of water into a pot/pan.
5. Add in fermented fish paste and cook for about 5-7 minutes.
6. Add roasted veggies, fermented fish paste, chicken bouillon, sugar, & dried red chilies into a blender or mortar & pestle.
7. Blend or pound all of the ingredients until it becomes a thick creamy paste.
8. Adjust according to taste & then it’s ready to serve!

#laofood #jeowbong #padaek