Ingredients with Measurements:
- 1 cup dried red chili peppers
- 1/2 cup garlic cloves
- 1/2 cup shallots
- 1/2 cup galangal, sliced
- 1/2 cup lemongrass, sliced
- 1/4 cup shrimp paste
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 1/4 cup vegetable oil
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb. squid, cleaned and sliced
- 1/2 lb. mussels, cleaned and debearded
- 1/2 lb. clams, cleaned
Special Equipment Needed:
- Mortar and pestle or food processor
- Large skillet or wok
Step-by-Step Instructions:
1. Soak the dried red chili peppers in hot water for 10 minutes. Drain and remove the stems.
2. In a mortar and pestle or food processor, grind the chili peppers, garlic, shallots, galangal, and lemongrass into a paste.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the paste and cook for 2-3 minutes, stirring constantly.
4. Add the shrimp paste, fish sauce, and palm sugar to the skillet. Stir until the sugar has dissolved.
5. Add the shrimp, squid, mussels, and clams to the skillet. Stir until the seafood is coated with the sauce.
6. Cover the skillet and cook for 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.
7. Serve the Jeow Bong with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 16g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Red chili peppers can be substituted with dried chili flakes or fresh chili peppers.
- Shrimp paste can be substituted with miso paste or anchovy paste.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Jeow Bong can be made with other types of seafood, such as scallops or crab.
- Vegetables, such as bell peppers or carrots, can be added to the dish.
Tips and Tricks:
- Adjust the amount of chili peppers to your desired level of spiciness.
- Make sure to clean the seafood thoroughly before cooking.
- Use a large skillet or wok to ensure that the seafood cooks evenly.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Jeow Bong in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the Jeow Bong in individual bowls with a garnish of fresh herbs, such as cilantro or basil.
Garnishes:
- Fresh herbs, such as cilantro or basil
Pairings:
- Steamed rice
- Beer or white wine
Suggested Side Dishes:
- Stir-fried vegetables
- Green papaya salad
Troubleshooting Advice:
- If the Jeow Bong is too spicy, add more palm sugar to balance out the heat.
Food Safety Advice:
- Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food History:
- Jeow Bong is a traditional Lao chili paste that is commonly used in Lao cuisine.
Flavor Profiles:
- Spicy, savory, and slightly sweet
Serving Suggestions:
- Serve the Jeow Bong with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Thai