4 cloves garlic, unpeeled
3 Japanese eggplants or 1 regular eggplant
1 chili, fresh
3/4 tsp. salt
3 green onions
1/2 cup cilantro, chopped
1 tsp. soy sauce
Prick eggplants with knife and roast over open fire or coals along with garlic, chili, and green onions until all are nicely browned and blistered, but not burnt. Combine with salt, soy sauce, and cilantro and pound or process until combined. Serve with sticky rice.
Showing posts with label Dipping Sauces. Show all posts
Showing posts with label Dipping Sauces. Show all posts
Chili Paste (Jeow Bong)
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.
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.
"Salsa" with Tomato Lao Style (Jeow Mak Len)
4 cloves garlic
pinch salt
1 chili, fresh
8 medium tomatoes, grilled over an open flame until the skin is blistered and blackened
1/2 TB oil
5 green onions
1/4 cup cilantro, chopped
1/2 tsp. soy sauce
squeeze of lime juice
pinch sugar
In mortar or processor, combine garlic, chili, and salt. Add tomatoes and blend. Fry chopped green onion in oil in a pan for 1-2 minutes. Add tomato mixture to pan and cook until tomatoes break down and become liquidy. Add cilantro, soy, lime juice, and sugar and stir to combine.
pinch salt
1 chili, fresh
8 medium tomatoes, grilled over an open flame until the skin is blistered and blackened
1/2 TB oil
5 green onions
1/4 cup cilantro, chopped
1/2 tsp. soy sauce
squeeze of lime juice
pinch sugar
In mortar or processor, combine garlic, chili, and salt. Add tomatoes and blend. Fry chopped green onion in oil in a pan for 1-2 minutes. Add tomato mixture to pan and cook until tomatoes break down and become liquidy. Add cilantro, soy, lime juice, and sugar and stir to combine.
Pork and tomato dip with veggies (Nam Prik Ong)
Ingredients
5 dried chilis, cut and soaked
1 teaspoon salt
1 tablespoon finely sliced galangal
3 tablespoons finely chopped onion
1 teaspoon shrimp paste
5 cloves garlic, left whole
3 ounces ground pork
1 cup sliced tomatoes
2 tablespoons oil
3 cloves garlic, chopped
1 whole cilantro sprig
1/2 cup water
Fresh Vegetables: cucumber, long green beans, carrot, cabbage
Boiled vegetables: long green beans, eggplant, pumpkin, cabbage
Method
Pound the chili, salt and galangal in a mortar and pestle. Add the onion, shrimp paste, whole garlic cloves and pound thoroughly. Add the pork and continue processing. Finally, add the tomatoes and mix well.
Heat the oil in a wok, then gently fry the chopped garlic. When the garlic is fragrant, add pounded mixture and continue frying over low heat, stirring, until the ingredients take on a gloss. Add the water and continue cooking, stirring frequently, until much of the water evaporates and the mixture becomes fairly thick.
Transfer to a bowl, sprinkle with chopped cliantro leaves and serve with fresh vegetables or boiled vegetables or both.
5 dried chilis, cut and soaked
1 teaspoon salt
1 tablespoon finely sliced galangal
3 tablespoons finely chopped onion
1 teaspoon shrimp paste
5 cloves garlic, left whole
3 ounces ground pork
1 cup sliced tomatoes
2 tablespoons oil
3 cloves garlic, chopped
1 whole cilantro sprig
1/2 cup water
Fresh Vegetables: cucumber, long green beans, carrot, cabbage
Boiled vegetables: long green beans, eggplant, pumpkin, cabbage
Method
Pound the chili, salt and galangal in a mortar and pestle. Add the onion, shrimp paste, whole garlic cloves and pound thoroughly. Add the pork and continue processing. Finally, add the tomatoes and mix well.
Heat the oil in a wok, then gently fry the chopped garlic. When the garlic is fragrant, add pounded mixture and continue frying over low heat, stirring, until the ingredients take on a gloss. Add the water and continue cooking, stirring frequently, until much of the water evaporates and the mixture becomes fairly thick.
Transfer to a bowl, sprinkle with chopped cliantro leaves and serve with fresh vegetables or boiled vegetables or both.
Chili Sauce with Shrimp Paste (Nam Prik Kapi)
Ingredients
2 tablespoons shrimp paste
4 cloves garlic
5-6 dried shrimp
5-7 fresh Thai chile peppers
3 tablespoons lime juice
3 tablespoons fish sauce
2-3 tablespoons palm sugar
1 tablespoon tiny Thai eggplant
Method
In a mortar and pestle, pound dried shrimp into a coarse powder, remove from mortar and set aside. Place shrimp paste and garlic in mortar, mash and grind together then add the dried shrimp back into the mortar. Add Thai chile peppers and eggplant (leaving a few eggplant aside for later). Pound the mixture together, adding palm sugar, lime juice and fish sauce to suit your taste.
This can be served in a wide variety of ways. Spoon over fresh steamed jasmine rice, or use as a dipping sauce for fresh or boiled vegetables such as cucumber, string bean, cabbage or bamboo shoot. It's also a wonderful accompaniment to Lao style vegetable curry. In Thailand this is very popular to eat with fried mackerel fish (pla tu).
2 tablespoons shrimp paste
4 cloves garlic
5-6 dried shrimp
5-7 fresh Thai chile peppers
3 tablespoons lime juice
3 tablespoons fish sauce
2-3 tablespoons palm sugar
1 tablespoon tiny Thai eggplant
Method
In a mortar and pestle, pound dried shrimp into a coarse powder, remove from mortar and set aside. Place shrimp paste and garlic in mortar, mash and grind together then add the dried shrimp back into the mortar. Add Thai chile peppers and eggplant (leaving a few eggplant aside for later). Pound the mixture together, adding palm sugar, lime juice and fish sauce to suit your taste.
This can be served in a wide variety of ways. Spoon over fresh steamed jasmine rice, or use as a dipping sauce for fresh or boiled vegetables such as cucumber, string bean, cabbage or bamboo shoot. It's also a wonderful accompaniment to Lao style vegetable curry. In Thailand this is very popular to eat with fried mackerel fish (pla tu).
Sambal Sweet Chile Sauce from Martha Stewart
Ingredients
1/2 cup sambal oelek
2 tablespoons rice-wine vinegar
1 tablespoon thin soy sauce
1 tablespoon honey
(optional: for an interesting twist, add a tiny amount of shrimp paste)
Method
Mix all ingredients in a small saucepan over medium heat, stirring until honey dissolves (about 3 minutes). Chile sauce will keep, covered and refrigerated, for up to 3 days.
1/2 cup sambal oelek
2 tablespoons rice-wine vinegar
1 tablespoon thin soy sauce
1 tablespoon honey
(optional: for an interesting twist, add a tiny amount of shrimp paste)
Method
Mix all ingredients in a small saucepan over medium heat, stirring until honey dissolves (about 3 minutes). Chile sauce will keep, covered and refrigerated, for up to 3 days.
Peanut Sauce Thai-style (Nam jim satay)
Ingredients:
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
A fine accompaniment to any Thai dish served with peanut sauce is "A jad", an authentic Thai cucumber sauce.
A Jad
4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
A fine accompaniment to any Thai dish served with peanut sauce is "A jad", an authentic Thai cucumber sauce.
A Jad
4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots chopped
3-4 Thai chile peppers, thinly sliced.
Combine the ingredients, and leave to stand overnight.
Thai Table Condiments
Nam pla prik
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer a ready-made prik dong.
Prik si-iew wan
Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
Kratiem dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.
Khing ki mao
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer a ready-made prik dong.
Prik si-iew wan
Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.
Kratiem dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.
Khing ki mao
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
Sweet & Sour Thai Sauce (Nam Jim Priao Wan)
Ingredients
1 cup pineapple juice
1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)
1/4 cup tamarind concentrate mixed with 2/3 cup water
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon ginger, grated
Method
Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
1 cup pineapple juice
1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)
1/4 cup tamarind concentrate mixed with 2/3 cup water
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon ginger, grated
Method
Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
Dipping Sauce From Hell (Nam Prik Narok)
Ingredients
2-3 pound of catfish pieces
1 pound dried Thai chile peppers
1/2 cup garlic, chopped (including the skins)
1/2 cup shallots, chopped (including the skins)
2 tablespoons shrimp paste
1/4 cup fish sauce
3 tablespoons palm sugar.
Method
The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped. The dried chilis are also broiled until they just begin to blacken. This is very critical--overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors). Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish. Combine all the ingredients by mashing and mixing in a Thai mortar and pestle, until consistent paste.
Can be kept in a well stoppered jar, or refrigerated.
2-3 pound of catfish pieces
1 pound dried Thai chile peppers
1/2 cup garlic, chopped (including the skins)
1/2 cup shallots, chopped (including the skins)
2 tablespoons shrimp paste
1/4 cup fish sauce
3 tablespoons palm sugar.
Method
The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped. The dried chilis are also broiled until they just begin to blacken. This is very critical--overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors). Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish. Combine all the ingredients by mashing and mixing in a Thai mortar and pestle, until consistent paste.
Can be kept in a well stoppered jar, or refrigerated.
Chili Sauce Thai Style (Nam Prik Kiga)
Ingredients
12 tablespoons Thai chile peppers, sliced thinly
4 tablespoons shallots, sliced thinly
2 tablespoons garlic, sliced thinly
3 tablespoons coriander plant including root, chopped
1 tablespoon lime juice
1 tablespoon fish sauce
Method
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
12 tablespoons Thai chile peppers, sliced thinly
4 tablespoons shallots, sliced thinly
2 tablespoons garlic, sliced thinly
3 tablespoons coriander plant including root, chopped
1 tablespoon lime juice
1 tablespoon fish sauce
Method
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
Dipping Sauce for Grilled Meat (Nam Jim Jeaw)
Ingredients
1/4 cup fish sauce
2 tablespoons tamarind concentrate
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon ground Thai chile pepper
1 tablespoon fresh Thai chile peppers
1 tablespoon fresh shallots
2 spring onion, chopped
1 teaspoon khao koor (see below)
Method
In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool.
Khao Koor: get a medium sized wok or skillet fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")
When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.
1/4 cup fish sauce
2 tablespoons tamarind concentrate
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon ground Thai chile pepper
1 tablespoon fresh Thai chile peppers
1 tablespoon fresh shallots
2 spring onion, chopped
1 teaspoon khao koor (see below)
Method
In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool.
Khao Koor: get a medium sized wok or skillet fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")
When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.
Crepes with Lettuce Wrap Vietnamese Style per Christy
Vietnamese banh xeo
Ingredients:
package of bot do banh xeo
1 1/2 cup of cold water
1/2 cup of coconut milk
1/4 cup of dairy milk
Meat filling:
ground meat
green onion - sliced thinly like toothpicks
white onion - thinly sliced
bean sprout
mushroom
shrimp (optional)
msg (optional)
salt for taste
Rice Batter - Mix package with coconut milk, milk, and water in bowl.
Heat 2 Tbs of oil in a nonstick omelet pan (or any small pan) over moderate - high heat. Saute pork belly, shrimp, white union, mushroom, and green onion. Do not overcook. Do not let the meat dry out. Spread the contents around the pan.
Stir the rice batter so that the ingredients don't settle at the bottom. Ladle the batter into a small soup sized bowl so it's easier to handle before you add it to the pan. Slowly add the rice batter to pan with the uncooked meat. Quickly tilt the pan to spread the mixture into a thin pancake. Don't let the batter get too thick. The edges of the crepe will be a little crispy. Add bean sprout on one side of the pan. Flip other side over the sprout. Cover the pan, lower the heat, and let it cook/simmer for 1 minute. Check to see if bottom of the crepes is brown and crispy. Slide it onto a platter. If the mixture is too thick and doesn't slid across the pan easily, pour oil around edge until the crepe releases. Keep crepes warm in warming oven while you make the remaining crepes.
Serve with lettuce leafs, herbs (mint, basil, coriander). Serve with dipping sauce (nuoc cham).
Dipping Sauce/ Nuoc Cham
2 small garlic cloves, crushed
1 fresh Thai Pepper, seeded and minced
2 Tbs sugar
2 Tbs lime or lemon juice
1/4 C rice vinegar
1/4 cup fish sauce
1/4 C water
Combine all ingredients in a blender or food processor and process for 30 seconds or until the sugar dissolves. You can add some finely shredded carrot and diakon to the sauce when serving with the crepes.
Ingredients:
package of bot do banh xeo
1 1/2 cup of cold water
1/2 cup of coconut milk
1/4 cup of dairy milk
Meat filling:
ground meat
green onion - sliced thinly like toothpicks
white onion - thinly sliced
bean sprout
mushroom
shrimp (optional)
msg (optional)
salt for taste
Rice Batter - Mix package with coconut milk, milk, and water in bowl.
Heat 2 Tbs of oil in a nonstick omelet pan (or any small pan) over moderate - high heat. Saute pork belly, shrimp, white union, mushroom, and green onion. Do not overcook. Do not let the meat dry out. Spread the contents around the pan.
Stir the rice batter so that the ingredients don't settle at the bottom. Ladle the batter into a small soup sized bowl so it's easier to handle before you add it to the pan. Slowly add the rice batter to pan with the uncooked meat. Quickly tilt the pan to spread the mixture into a thin pancake. Don't let the batter get too thick. The edges of the crepe will be a little crispy. Add bean sprout on one side of the pan. Flip other side over the sprout. Cover the pan, lower the heat, and let it cook/simmer for 1 minute. Check to see if bottom of the crepes is brown and crispy. Slide it onto a platter. If the mixture is too thick and doesn't slid across the pan easily, pour oil around edge until the crepe releases. Keep crepes warm in warming oven while you make the remaining crepes.
Serve with lettuce leafs, herbs (mint, basil, coriander). Serve with dipping sauce (nuoc cham).
Dipping Sauce/ Nuoc Cham
2 small garlic cloves, crushed
1 fresh Thai Pepper, seeded and minced
2 Tbs sugar
2 Tbs lime or lemon juice
1/4 C rice vinegar
1/4 cup fish sauce
1/4 C water
Combine all ingredients in a blender or food processor and process for 30 seconds or until the sugar dissolves. You can add some finely shredded carrot and diakon to the sauce when serving with the crepes.
Spring Roll Dipping Sauce
Ingredients:
1/2 cup water
1/2 cup rice vinegar or juice of squeezed lime
1/2 cup sugar
1/3 cup fish sauce
1 garlic clove minced
1 teaspoon dried crushed chilies
In a sauce pan heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce. Once cooled, this sauce can be stored in the refrigerator for 1 week.
Alternate dipping sauce
http://www.youtube.com/watch?v=at4HKQvHv-I&feature=channel
1/2 cup water
1/2 cup rice vinegar or juice of squeezed lime
1/2 cup sugar
1/3 cup fish sauce
1 garlic clove minced
1 teaspoon dried crushed chilies
In a sauce pan heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce. Once cooled, this sauce can be stored in the refrigerator for 1 week.
Alternate dipping sauce
http://www.youtube.com/watch?v=at4HKQvHv-I&feature=channel
Chili Sauce with Roasted Tomato Lao Style
Lao Tomato Salsa or Dipping Sauce for Meat
Ingredients:
3 chilies
2 garlic cloves with skin
¼ of a whole onion
¼ of whole red pepper
1 tomato
2 sprigs of cilantro
2 sprigs of green onions
2-3 tablespoons fish sauce
Place chilies, garlic with skin, onion, red pepper and tomato in a roasting pan. Broil under high heat for about 15-20 minutes. Remove from oven. Remove chilies and garlic from the pan and flip over the other vegetables. Broil again for another 15 more minutes. Remove from the oven and allow vegetables to cool.
Pound garlic without the skin, chilies, and onions into a smooth paste. Remove skin from tomato and cut into pieces, discarding the core. Add tomato pieces, chopped cilantro, and green onions with other ingredients. Add 2 to 3 tablespoons of fish sauce. Mix the ingredients thoroughly.
Serve with meats and sticky rice.
Ingredients:
3 chilies
2 garlic cloves with skin
¼ of a whole onion
¼ of whole red pepper
1 tomato
2 sprigs of cilantro
2 sprigs of green onions
2-3 tablespoons fish sauce
Place chilies, garlic with skin, onion, red pepper and tomato in a roasting pan. Broil under high heat for about 15-20 minutes. Remove from oven. Remove chilies and garlic from the pan and flip over the other vegetables. Broil again for another 15 more minutes. Remove from the oven and allow vegetables to cool.
Pound garlic without the skin, chilies, and onions into a smooth paste. Remove skin from tomato and cut into pieces, discarding the core. Add tomato pieces, chopped cilantro, and green onions with other ingredients. Add 2 to 3 tablespoons of fish sauce. Mix the ingredients thoroughly.
Serve with meats and sticky rice.
Dipping Sauce for Meat Lao Style per Thoubie
Lao Style
Ingredients:
1 garlic clove
1 -5 red or green Thai Pepper
1-5 cloves shallots
1-2 chopped green onions
5-10 cherry or grape tomato or 1-2 large tomatoes
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce
Roast tomatoes in foil until dried.
Roast peppers, shallots, and onions in separate foil until brown not burnt.
Crush the roasted ingredients into a paste. Add squeezed lime and fish sauce. Mix.
Delicious with grilled meats and sticky rice.
Ingredients:
1 garlic clove
1 -5 red or green Thai Pepper
1-5 cloves shallots
1-2 chopped green onions
5-10 cherry or grape tomato or 1-2 large tomatoes
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce
Roast tomatoes in foil until dried.
Roast peppers, shallots, and onions in separate foil until brown not burnt.
Crush the roasted ingredients into a paste. Add squeezed lime and fish sauce. Mix.
Delicious with grilled meats and sticky rice.
Dipping Sauce for Green Mangos Lao Style per Thoubie
Ingredients:
4 tablespoons sugar
8 tablespoons fish sauce (usually enough to cover dry ingredients)
1 tablespoon dried chili flakes
1-5 sliced Thai peppers
2 tablespoons ground toasted sticky rice
1 - 2 chopped scallion or onion (optional)
1/4 teaspoon shrimp paste
1/4 teaspoon MSG (optional)
In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix.
Great with Green Mangoes, Grapefruits, Sour Apples
4 tablespoons sugar
8 tablespoons fish sauce (usually enough to cover dry ingredients)
1 tablespoon dried chili flakes
1-5 sliced Thai peppers
2 tablespoons ground toasted sticky rice
1 - 2 chopped scallion or onion (optional)
1/4 teaspoon shrimp paste
1/4 teaspoon MSG (optional)
In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix.
Great with Green Mangoes, Grapefruits, Sour Apples
Dipping Sauce for Sour Fruit
1 tablespoon sugar
3 tablespoons fish sauce
1 tablespoon dried chili flakes
2 tablespoons ground toasted sticky rice
1 - 2 chopped scallion (optional)
In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix.
Dip sliced fruit in sauce and enjoy. Great with green mango, sour apple, crab apple, limes, green plums.
3 tablespoons fish sauce
1 tablespoon dried chili flakes
2 tablespoons ground toasted sticky rice
1 - 2 chopped scallion (optional)
In a small bowl dissolve sugar into fish sauce. Add chili flakes and mix. Add ground toasted sticky rice and mix.
Dip sliced fruit in sauce and enjoy. Great with green mango, sour apple, crab apple, limes, green plums.
Spicy Dipping Sauce for Meats
Classic Thai / Lao Hot Sauce
1 garlic clove
1 -5 red or green Thai Pepper
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce
Crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix.
Delicious with grilled meats.
1 garlic clove
1 -5 red or green Thai Pepper
1 tablespoon Squeezed Lime
1 tablespoon Fish Sauce
Crush the garlic and chilies until they are in small pieces. Add squeezed lime and fish sauce and mix.
Delicious with grilled meats.
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