Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

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45 juta s/d 2.5 milyar listing 2017
Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe Although jaew bong translates as “pickled sauce,” that phrase is a misnomer as there is no vinegar in the recipe at all. Like many Southeast Asian sauces, this one is used as a table condiment to add heat to meat and rice dishes.
Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

Yield : About 1/2 cup (118 mL) Heat Scale : Medium to Hot Although jaew bong translates as “pickled sauce,” that phrase is a misnomer as there is no vinegar in the recipe at all. Like many Southeast Asian sauces, this one is used as a table condiment to add heat to meat and rice dishes. Ingredients :
    • 3 dried red New Mexican chiles, stems removed
    • 2 small, hot, dried red chiles, such as Thai or piquin, stems removed
    • 2 heads garlic, separated into cloves, unpeeled
    • 2 shallots, unpeeled
    • 1 tablespoon (15 mL) minced fresh ginger
    • 1/4 teaspoon (1.25 mL) salt
    • 1 tablespoon (15 mL) prepared fish sauce (nam pla)
Method :
    1. Place the chiles on a broiler pan and place under a gas broiler, about 3 to 4 inches (7.5 to 10 cm) from the flame. Turn frequently and roast until brittle, about 2 minutes. Remove from the heat and let cool. Crumble the chiles, removing as many seeds as possible, and set aside. (This can also be done in a sauté pan over high gas or electric heat.)
    2. Place the garlic cloves on a broiler pan and place under the broiler, about 3 to 4 inches (7.5 to 10 cm) from the flame. Roast for about 5 minutes, or until the skins are lightly charred. Remove from the heat and let cool. Repeat the process with the shallots.
    3. Peel the garlic and shallots and coarsely chop them together. Add the crumbled chiles, ginger, salt, and fish sauce and transfer to a blender. Purée to a coarse paste. Remove and add enough warm water to make a thinner paste.
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Thursday, 23 November 2017

Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

Article Categories : Korea Recipes, Recipes

Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

Jaew Bong (Laotian Garlic-Shallot Hot Sauce) Recipe

Yield : About 1/2 cup (118 mL)
Heat Scale : Medium to Hot

Although jaew bong translates as “pickled sauce,” that phrase is a misnomer as there is no vinegar in the recipe at all. Like many Southeast Asian sauces, this one is used as a table condiment to add heat to meat and rice dishes.

Ingredients :

    • 3 dried red New Mexican chiles, stems removed
    • 2 small, hot, dried red chiles, such as Thai or piquin, stems removed
    • 2 heads garlic, separated into cloves, unpeeled
    • 2 shallots, unpeeled
    • 1 tablespoon (15 mL) minced fresh ginger
    • 1/4 teaspoon (1.25 mL) salt
    • 1 tablespoon (15 mL) prepared fish sauce (nam pla)

Method :

    1. Place the chiles on a broiler pan and place under a gas broiler, about 3 to 4 inches (7.5 to 10 cm) from the flame. Turn frequently and roast until brittle, about 2 minutes. Remove from the heat and let cool. Crumble the chiles, removing as many seeds as possible, and set aside. (This can also be done in a sauté pan over high gas or electric heat.)
    2. Place the garlic cloves on a broiler pan and place under the broiler, about 3 to 4 inches (7.5 to 10 cm) from the flame. Roast for about 5 minutes, or until the skins are lightly charred. Remove from the heat and let cool. Repeat the process with the shallots.
    3. Peel the garlic and shallots and coarsely chop them together. Add the crumbled chiles, ginger, salt, and fish sauce and transfer to a blender. Purée to a coarse paste. Remove and add enough warm water to make a thinner paste.