Jaew Bong Lao Chili Paste Recipes

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JAEW BONG--LAO CHILI PASTE

From vegetarianrecipesandcooking.com, for ZWT 9--"Jeows or dips are found accompanying sticky rice at every meal in Laos. This special chili paste is indigenous to the ancient city of Luang Prabang. We've removed the usual dried water buffalo skin in this recipe. Serve with sticky rice and fried khai pene, a Mekong river weed." Prep time includes time for garlic to dry and maturing time.

Provided by smellyvegetarian

Categories     Easy

Time P3DT20m

Yield 1 serving(s)

Number Of Ingredients 5



Jaew Bong--Lao Chili Paste image

Steps:

  • Place chopped garlic on a pan and dry in sun for 1 day.
  • Fry garlic in oil until brown and crispy. Drain.
  • Pound garlic into a paste and combine with other ingredients, stirring until mixture is smooth.
  • Place mixture in saucepan and cook over medium heat for 20 minutes until a paste has formed.
  • Place in refrigerator covered for 2 days to mature.

Nutrition Facts : Calories 2482.5, Fat 14.1, SaturatedFat 2.4, Sodium 17306.8, Carbohydrate 548.4, Fiber 43.9, Sugar 218.2, Protein 96.7

1/4 cup ground galangal
1/2 cup chili powder
2 lbs garlic, peeled and minced
1 cup soy sauce
1 cup sugar

CHILI PASTE

This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!

Provided by Lacy S.

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Chili Paste image

Steps:

  • Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
  • Add more spices if desired.
  • Let stand at least 30 minutes before using (it should thicken).

Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1

1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 green chili pepper (or more)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

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