Ingredients with Measurements:
- 1 cup dried red chili peppers
- 1/2 cup garlic cloves
- 1/2 cup shallots, chopped
- 1/4 cup galangal, chopped
- 1/4 cup lemongrass, chopped
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 1/4 cup vegetable oil
- 1 cup mixed vegetables (carrots, bell peppers, green beans, etc.)
- Salt to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Soak the dried red chili peppers in hot water for 10 minutes until they are soft.
2. Drain the chili peppers and remove the stems.
3. In a blender or food processor, combine the chili peppers, garlic, shallots, galangal, lemongrass, fish sauce, and palm sugar. Blend until smooth.
4. Heat the vegetable oil in a pan over medium heat.
5. Add the blended mixture to the pan and cook for 5-7 minutes until fragrant.
6. Add the mixed vegetables to the pan and stir-fry for 3-5 minutes until they are cooked to your liking.
7. Season with salt to taste.
8. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 5g
Substitutions for ingredients:
- If you can't find galangal, you can use ginger instead.
- If you don't have palm sugar, you can use brown sugar or honey.
Variations:
- You can add tofu or meat to the dish for extra protein.
- You can use different vegetables depending on your preference.
Tips and tricks:
- Be careful when handling the chili peppers as they can be very spicy.
- You can adjust the amount of chili peppers to your liking.
- You can make a big batch of the jeow bong and store it in the fridge for up to a week.
Storage instructions:
- Store the jeow bong in an airtight container in the fridge for up to a week.
Reheating instructions:
- Reheat the jeow bong in a pan over medium heat until heated through.
Presentation ideas:
- Serve the jeow bong in a bowl with rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Serve with rice and a side of steamed vegetables.
Suggested side dishes:
- Steamed vegetables
Troubleshooting advice:
- If the jeow bong is too spicy, you can add more palm sugar to balance out the heat.
Food safety advice:
- Make sure to wash your hands after handling the chili peppers.
Food history:
- Jeow bong is a traditional Lao chili paste that is commonly used in Lao cuisine.
Flavor profiles:
- Spicy, sweet, savory
Serving suggestions:
- Serve hot with rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai