Spicy Lao Chili Paste - Jaew Bong

Ingredients

• 50g (1.8 oz) dried red chilies 50g (1.8 oz) dried red chilies
• 4 cloves of garlic 4 cloves of garlic
• 2 shallots 2 shallots
• 2 tablespoons fermented fish sauce 2 tablespoons fermented fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories: 80 kcal / 335 KJ
• Fat: 5g (Saturated Fat: 0.5g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 2g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   Heat a dry skillet over medium heat and add the dried red chilies. Toast them for 2-3 minutes until fragrant, stirring occasionally.
2. 2.
   Remove the chilies from the skillet and let them cool. Once cooled, remove the stems and seeds.
3. 3.
   In a mortar and pestle or a food processor, grind the toasted chilies into a coarse paste.
4. 4.
   Peel and roughly chop the garlic cloves and shallots.
5. 5.
   In the same skillet, heat the vegetable oil over medium heat. Add the garlic and shallots and sauté until golden brown.
6. 6.
   Transfer the garlic and shallots to the mortar or food processor and grind them into a paste.
7. 7.
   Add the fermented fish sauce, sugar, and salt to the mortar or food processor and continue grinding until well combined.
8. 8.
   Transfer the Jaew Bong paste to a clean jar and store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Dried red chilies — Be cautious when handling dried chilies as they can cause skin and eye irritation. It's recommended to wear gloves and avoid touching your face while working with them.

Tips & Tricks

• Adjust the amount of dried chilies according to your preferred level of spiciness.
• For a smokier flavor, you can char the dried chilies over an open flame before toasting them in the skillet.
• Store the Jaew Bong in a sterilized jar to prolong its shelf life.

Serving advice

Serve Jaew Bong as a condiment alongside grilled meats, steamed vegetables, or sticky rice. Its spicy and savory flavors complement a wide range of dishes.

Presentation advice

Transfer the Jaew Bong to a small bowl or ramekin and garnish with a sprinkle of toasted sesame seeds or chopped fresh cilantro for an attractive presentation.