About this component
A smoky Lao dip of charred tomatoes, chiles, garlic and shallots pounded together — eaten with sticky rice and vegetables. Jeow is the everyday soul of the Lao table, humble and deeply flavored.
Component facts
- Yield
- About 1 cup (240 ml)
- Prep
- 20 minutes
- Heat
- Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 4 ripe tomatoes
- 4–6 chiles
- 4 cloves garlic, unpeeled
- 3 shallots, unpeeled
- 1 tbsp (15 ml) fish sauce or padaek
- 1 tbsp chopped cilantro/culantro
- Salt to taste
Method
- Char the tomatoes, chiles, garlic and shallots over a flame or under a broiler until blistered and soft.
- Peel the garlic and shallots.
- Pound everything to a chunky dip in a mortar.
- Season with fish sauce (or padaek) and salt; stir in the herbs.
Notes from the book
- Balancing
- Smoky, savory and gently sour from the tomatoes; keep it rustic and chunky.
- Substitutions
- Fish sauce for padaek (milder, cleaner); adjust chiles for heat.
- Storage and food safety
- Refrigerate up to 4 days. Padaek/fish sauce adds fish (allergen).
Pairs with in this book
- No. 091Khao Niaw (Sticky Rice)LaosSticky Rice
- No. 089Laap (Lao Minced Meat Salad)Laos
- No. 090Tam Mak Hoong (Papaya Salad)Laos
Grilled meats & raw vegetables.
The Complete Edition
Jeow Mak Len (Roasted Tomato–Chili Dip) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Laos chapter it belongs to.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.