Lao Jeows

My family loves jeow (dipping sauces). There are SOOO many in Laos, there isn't a lot of food choices back when my grandma was growing up, so they made the best of what they had. Having jeow with sticky rice was a treat, and let me tell you.... it's still a treat! This post shows 4 different jeows that we eat, but there are MANY more, and I'm sure I'll get my grandma to teach me them soon and I'll share with all of you! The ones featured here use pretty much the same jeow base, but with a different main ingredient, so it made it pretty easy! Getting all of it recorded was NOT SO EASY, but the finished product was great. There is a lot of giggling because my grandma was using her "sweet" fake voice the whole time lol. We boiled some veggies and made sticky rice and had a dipping party!

Jeow Base:

18 Peppers (jalapenos, red chili, sweet peppers, serrano pepper mix)

1 head of Garlic

4 Shallots

Instructions:

1. Preheat oven to 350 degrees and roast the peppers, garlic and shallots for 45 minutes. Flipping halfway through.

2. Loosely chop the peppers and shallots and blend everything in a small blender or food processor until it becomes a paste, set aside.

How to Make 4 different Jeows with Grandma Kongkeo

Jeow Mak Len

1 large Tomato

20 Cherry Tomatoes

1 tbsp Salt

1/4 cup Water

3 tbsp Jeow Base

1 tsp Salt

1 tsp MSG

1 tsp Sugar

1 tbsp Crushed Red Peppers

Handful of Cilantro, chopped

Instructions:

1. Cut large tomato into cubes, and cherry tomatoes in half. And place into a small sauce pan.

2. Add salt and water and boil the tomatoes on medium until all the water has evaporated. Make sure to keep checking the pot, stirring and mashing the tomatoes.

3. Add 3 tbsp of the jeow base, tomato paste, salt, msg, sugar, crushed red peppers and cilantro to a mortar and pestle and grind until well combined. Transfer to a bowl and top with chopped cilantro.

Jeow Tua Nao

1 Tua Nao Patty

2 tbsp Jeow Base

1 tsp Salt

1 tsp MSG

Handful of Cilantro

Instructions:

1. Add the tua nao patty to the baking sheet when you are roasting the peppers, garlic and shallots.

2. Add the roasted tua nao patty to a mortar and pestle and grind until finely crushed.

3. Add in the salt, msg and cilantro and grind until well combined. Transfer to a bowl, top with cilantro before serving.

Jeow Nam Naw

1/2 cup Nam Naw

1/2 cup Jeow Base

1/2 head of Garlic

1/4 cup Vegetable Oil

1 tsp Salt

1 tsp MSG

1/2 tsp Sugar

Handful of Cilantro

Instructions:

1. Add the nam naw, jeow base, salt, msg, sugar and cilantro into a mortar and pestle and grind until well combined. Transfer to a bowl and set aside.

2. Heat up the oil and garlic in a sauce pan and fry until golden.

3. Add in the nam naw mixture to the sauce pan and fry until it lightly browns, add to your serving bowl and of course top with some cilantro!

Jeow Nam Pak

1/2 cup Nam Pak

1/2 cup Jeow Base

2 tbsp Water

1 tsp Salt

1 tsp MSG

1 tsp Sugar

1 tbsp Crushed Red Peppers

Handful of Cilantro

Instructions:

1. Add the nam pak to a small sauce pan with 2 tbsp water and boil until the water evaporates. Stir occasionally and set aside.

2. In a mortar and pestle, add in the jeow base, salt, msg, sugar, crushed red peppers and cilantro and grind until fully mixed.

3. Add in the nam pak and continue to grind until it's well combined. Transfer into your serving bowl and sprinkle with cilantro.