Also jaew bong, jow bang, jeow bang
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.
1/4 cup galangal powder
1/2 cup chili powder
2 lbs. garlic, peeled and minced
1 cup soy sauce
1 cup sugar
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.
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