Ingredients with Measurements:
- 1 cup dried red chili peppers
- 1/2 cup garlic cloves
- 1/2 cup shallots
- 1/2 cup galangal, sliced
- 1/4 cup lemongrass, sliced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 cups cooked rice
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. Soak the dried chili peppers in hot water for 10 minutes until they are soft.
2. Drain the water and remove the stems and seeds from the chili peppers.
3. In a blender or food processor, combine the chili peppers, garlic cloves, shallots, galangal, and lemongrass. Blend until it becomes a smooth paste.
4. In a saucepan, heat the vegetable oil over medium heat.
5. Add the chili paste and stir-fry for 5 minutes until fragrant.
6. Add the fish sauce, sugar, and water. Stir until the sugar dissolves.
7. Reduce the heat to low and simmer for 15 minutes until the sauce thickens.
8. Serve the Jeow Bong with cooked rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 15g
- Total carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- Thai chili peppers can be used instead of dried red chili peppers.
- Ginger can be used instead of galangal.
- Brown sugar can be used instead of white sugar.
Variations:
- Add shrimp paste for a different flavor.
- Use chicken broth instead of water for a richer taste.
- Add chopped peanuts for a crunchy texture.
Tips and tricks:
- Wear gloves when handling the chili peppers to avoid skin irritation.
- Adjust the amount of sugar and fish sauce according to your taste preference.
- Store the Jeow Bong in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the Jeow Bong in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat the Jeow Bong in a saucepan over low heat until it is heated through.
Presentation ideas:
- Serve the Jeow Bong in a small bowl with a spoon.
- Garnish with sliced green onions or cilantro.
Pairings:
- Serve with steamed vegetables or grilled meats.
Suggested side dishes:
- Steamed broccoli
- Grilled chicken
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer for a longer time until it thickens.
Food safety advice:
- Wash your hands and utensils thoroughly before and after handling the chili peppers.
Food history:
- Jeow Bong is a traditional Lao chili paste that is commonly used as a condiment or dipping sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Jeow Bong with cooked rice or as a dipping sauce for vegetables or meats.
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Region: Thai