Lao spicy tomato dip, jeow mak-len. Laos spicy sauce. Lao dip for chicken, beef, beef jerky rice

Описание: Jeow Mak-Len
Have you ever gone to a Lao restaurant and wondered what is that tomato salsa thing that is so good? It’s called Jeow Mak-Len which means tomato dip. Almost all jeow requires sticky rice and some sort of meat. The best combo is chicken wings, rice, and jeow mak-len. This is something that is made almost every week in most Lao households. Here I have a short and simple way to make it. It just takes time, but the ingredients are simple. Ready to make this popular dip!!!???

Ingredients
3 large ripe tomatoes ** make sure it is ripe
Half of 1 large, big onion
2 shallots
1 whole garlic glove
16-20 Thai chili peppers
2 tbsps. padek (fermented fish) ** if you buy it get Bu-Do or Pantai brand liquid kind
1 tbsp. fish sauce can be any brand
1 tsp. msg

1. First set the oven on bake at 380 degrees
2. Chop up tomatoes, big onion, and shallots
3. Put chili, garlic, tomatoes, onion, and shallots in the oven
4. Patiently keep an eye out on them. The chili, garlic, and shallots should be done first. This should take about 30-40 mins.
5. About 1 hour later the tomatoes and onions should be done. It is important that you get that burnt crisp because that is where the flavor will be. If you don’t see the tomatoes wilted, then leave it longer. Remember to keep an eye out for it.
6. After everything is cooked get the mortar and pound the chili first. Make sure it is pound until you see a little stickiness.
7. Now put the onion, shallots, and garlic in. Pound this until you see stickiness as well.
8. Put in the tomatoes. The tomatoes have to be smashed slowly. Smash it until the pieces are tiny.
9. Put in all 3 ingredients. ** Adjust the seasoning little by little, not all tomatoes and onions are the same size. Do it according to how you like it.