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Jeow Two Ways

Jeow Two Ways

Jeow, a spicy chili dip eaten with little balls of sticky rice, is an ever-present dish on Lao tables.

There are hundreds of regional styles and flavors, the most popular in Luang Prabang are made with tomato, eggplant, or water buffalo jerky.


Jeow Mae Keua
Eggplant Dip

Ingredients

  • 2 Japanese eggplants
  • 2 Thai chilies
  • 1 clove garlic
  • 1 shallot
  • 1/2 cup coriander, chopped
  • 1 spring onion, chopped
  • Splash of fish sauce
  • Pinch of salt
  • Skewers

Directions

  1. On one skewer, stick the garlic and shallot, and on the other, stick the chilies. 
  2. Prick a few holes in the eggplants to let out moisture.
  3. Over a grill or fire, char the eggplants and two skewers. Remove from heat and set aside.
  4. Peel and throw away the blackened skin off of the chilies, garlic, and shallots. Roughly chop and throw into a mortar and pestle with the salt and pound into paste.
  5. Add eggplant and continue to pound into a paste. 
  6. Add fish sauce and spring onion to taste. Serve with sticky rice, crackers, or veggies to dip.

Charring the ingredients for jeow

Jeow Mak Len
Spicy Tomato Dip

Ingredients

  • 6 cherry tomatoes
  • 3 Thai chilies
  • 1 clove garlic
  • 1 shallot
  • 1/4 cup coriander, chopped
  • 1 spring onion, chopped
  • Squeeze of lime juice
  • Pinch of salt
  • Splash of fish sauce
  • Skewers

Directions

  1. On one skewer, stick the garlic and shallot, and on the other, stick the chilies. On a third, stick on the tomatoes.
  2. Over a grill or fire, char the tomatoes, garlic and shallots, and chilies. Remove from heat and set aside.
  3. Peel and throw away the blackened skin off of the chilies, garlic, shallots, and tomatoes. Roughly chop and throw into a mortar and pestle with the salt and pound into paste.
  4. Squeeze lime into mortar and mix until combined. 
  5. Add fish sauce and spring onion to taste. Serve with sticky rice, crackers, or veggies to dip.
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