Lao · side
Jeow Bong (Lao Chili Relish) A thick, sticky Lao chili relish built on roasted dried chilies, aromatics, and fermented fish sauce, sweetened with palm sugar and brightened with tamarind. Serve it with sticky rice, raw vegetables, and grilled meats.
total 1 hr
prep 25 min
cook 35 min
servings 8 Keep this recipe Add a copy of Jeow Bong (Lao Chili Relish) to your Saucepan library.
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Back to 8 servings 40 g dried large red chilies, stems removed; shake out most seeds for moderate heat 8 g dried bird's eye chilies, stems removed; add more for more heat 10 cloves garlic, peeled 6 shallots, peeled 25 g fresh galangal, thinly sliced 2 stalks lemongrass, tender inner 4 inches only, thinly sliced 4 makrut lime leaves, center ribs removed, finely shredded 2 tablespoons neutral oil, for frying the paste 3 tablespoons padaek, Lao fermented fish sauce; strain if very chunky. Fish sauce plus finely minced anchovy is the substitute 2 tablespoons fish sauce, filtered recommended 3 tablespoons palm sugar, finely chopped or grated; light brown sugar substitutes 2 teaspoons tamarind paste 0.25 cup water 1.25 ounces dried buffalo skin or crisp pork rinds, toasted or fried crisp, then very finely shredded; optional for pork rinds
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1 Step 1: Toast the large and bird's eye dried chilies in a dry heavy skillet over medium-low heat for 2 to 3 minutes, turning often, until slightly darkened and smoky. Do not let them burn.2 Step 2: Soak the toasted chilies in 1 1/4 cups hot water for 12 minutes, then drain thoroughly.3 Step 3: Roast the garlic, shallots, galangal, lemongrass and lime leaves in the same dry skillet over medium heat for 8 to 10 minutes, until softened with browned spots.4 Step 4: Pound the drained chilies into a coarse paste in a large mortar. Add the roasted aromatics and pound 6 to 8 minutes until mostly smooth but still rustic.5 Step 5: Fry the paste in the oil in a small saucepan over medium-low heat for about 8 minutes, stirring constantly, until the oil turns deep red and the raw sharpness fades.6 Step 6: Stir the padaek, fish sauce, palm sugar, tamarind paste and water into the fried paste. Keep the heat low and simmer for 12 to 15 minutes, stirring frequently, until the mixture reduces to a thick, sticky jam.7 Step 7: Add the shredded buffalo skin or pork rinds and cook for 2 minutes, stirring, so they soak up the chili oil and seasoning. If you use cooked pork rinds, they are already safe to eat. If you use any raw pork instead, cook it separately until it reaches 145°F (63°C) for whole cuts or 160°F (71°C) for ground pork, with no pink remaining and the juices running clear, before folding it in.8 Step 8: Cool for 20 minutes, then spoon into a clean jar or bowl and serve in small portions with sticky rice.getsaucepan.com/r/e3616837-f707-5ed5-aaf4-a418aa2249bd
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