About this component
A smoky Lao dip of charred tomatoes, chiles, garlic and shallots pounded together — eaten with sticky rice and vegetables. Jeow is the everyday soul of the Lao table, humble and deeply flavored.
Component facts
- Yield
- About 1 cup (240 ml)
- Prep
- 20 minutes
- Heat
- Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 4 ripe tomatoes
- 4–6 chiles
- 4 cloves garlic, unpeeled
- 3 shallots, unpeeled
- 1 tbsp (15 ml) fish sauce or padaek
- 1 tbsp chopped cilantro/culantro
- Salt to taste
Method
- Char the tomatoes, chiles, garlic and shallots over a flame or under a broiler until blistered and soft.
- Peel the garlic and shallots.
- Pound everything to a chunky dip in a mortar.
- Season with fish sauce (or padaek) and salt; stir in the herbs.
Notes from the book
- Balancing
- Smoky, savory and gently sour from the tomatoes; keep it rustic and chunky.
- Substitutions
- Fish sauce for padaek (milder, cleaner); adjust chiles for heat.
- Storage and food safety
- Refrigerate up to 4 days. Padaek/fish sauce adds fish (allergen).
Pairs with in this book
- No. 091Khao Niaw (Sticky Rice)LaosSticky Rice
- No. 089Laap (Lao Minced Meat Salad)Laos
- No. 090Tam Mak Hoong (Papaya Salad)Laos
Grilled meats & raw vegetables.
The Complete Edition
Jeow Mak Len (Roasted Tomato–Chili Dip) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Laos chapter it belongs to.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
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