Laos Dipping Sauce Recipe Needed

[Ana Fan]

I worked with Laotians who would bring their lunch to work. They brought
dried beef (Heavenly beef?), sticky rice and a dipping sauce. The dipping
sauce was really good with the beef and rice and I asked them how they made
it but they couldn't explain very well. I would like to know how it is made
and I will describe it to you. It was wrapped in aluminum foil, so it was
not watery but more like a paste. It was red and spicy, with pepper seeds
and kind of sweet. I have tried to make it but don't know what makes it
pasty. It did not taste like fish sauce was added. Any help would be
appreciated.

[p***@gmail.com]

I think it's what they called: "Jeow Bong" " "...
Most of women (housewife) know how to make it...

[p***@gmail.com]

I don't know whether they have the recipe on this site, but you can
check....

http://www.laocook.com/

[brushoff]

Post by p***@gmail.com
I think it's what they called: "Jeow Bong" " "...
Most of women (housewife) know how to make it...

Evidently you do not understand "Dipping" do you? It means liquefied, not
dried man, every body else followed your wrong interpretation.

It is definitely - Not Jeow Bong! it is Spicy (maybe sweet & sour) sauce.


This is the same as Thai's Sweet & Sour sauce:

http://importfood.com/recipes/tsweetsoursauce.html


brushoff

[brushoff]

Post by brushoff

Post by p***@gmail.com
I think it's what they called: "Jeow Bong" " "...
Most of women (housewife) know how to make it...

Evidently you do not understand "Dipping" do you? It means liquefied, not
dried man, every body else followed your wrong interpretation.
It is definitely - Not Jeow Bong! it is Spicy (maybe sweet & sour) sauce.
http://importfood.com/recipes/tsweetsoursauce.html
brushoff

Actually Thai sauce is not like Laotian sauce. I prefer Lao's sauce better
because it's more authentical. Thai sauce is a copy and/or a mixture of
Chinese and Vietnamese sauce, that's too sweet, for me.

[d***@hotmail.com]

Wow! Brush,

You eat Lao food too? I thought you only viet stuff, he, he, he.

Smoothie

Post by brushoff

Post by brushoff

Post by p***@gmail.com
I think it's what they called: "Jeow Bong" " "...
Most of women (housewife) know how to make it...

Evidently you do not understand "Dipping" do you? It means liquefied, not
dried man, every body else followed your wrong interpretation.
It is definitely - Not Jeow Bong! it is Spicy (maybe sweet & sour) sauce.
http://importfood.com/recipes/tsweetsoursauce.html
brushoff

Actually Thai sauce is not like Laotian sauce. I prefer Lao's sauce better
because it's more authentical. Thai sauce is a copy and/or a mixture of
Chinese and Vietnamese sauce, that's too sweet, for me.- -
- -

[brushoff]

Post by d***@hotmail.com
Wow! Brush,
You eat Lao food too? I thought you only viet stuff, he, he, he.
Smoothie

Post by brushoff

Post by brushoff

Post by p***@gmail.com
I think it's what they called: "Jeow Bong" " "...
Most of women (housewife) know how to make it...

Evidently you do not understand "Dipping" do you? It means liquefied, not
dried man, every body else followed your wrong interpretation.
It is definitely - Not Jeow Bong! it is Spicy (maybe sweet & sour) sauce.
http://importfood.com/recipes/tsweetsoursauce.html
brushoff

Actually Thai sauce is not like Laotian sauce. I prefer Lao's sauce better
because it's more authentical. Thai sauce is a copy and/or a mixture of
Chinese and Vietnamese sauce, that's too sweet, for me.- -
- -- Hide quoted text -

- Show quoted text -

That is my tween on the post and it is not me..lol.......It depends
what kind of sauce, some sauces are awsome while others are stink,
same as Viet sauses...

[p***@gmail.com]

He might think it's "Dipping Sauce", but his description is this: "It
was wrapped in aluminum foil, so it was not watery, but more like a
paste"...that was I thought it's "Jeow Bong".

[Phi Dung Mo]

Padaekonhai,
If you know, what would do call a Jeow made with the following
ingredients, I have never known it's Lao name?

Peppers (usually green Thai variety), green onions, garlic, tomato,
galanga or ginger, all grilled/roasted/barbequed until just slightly burnt,
then mixed and pounded into the paste. I usually add a bit of fish sauce and
soy sauce to the mixture just to add a bit of moisture because it comes out
very dry without it because most of the tomato's moisture was boiled off.

Is there any revision to the ingredients that you would make? Probably
Padeak rather than the fish/soy sauce, right? Unfortunately ready sources of
Padeak are not readily available.

Phi Dung Mo

Post by p***@gmail.com
He might think it's "Dipping Sauce", but his description is this: "It
was wrapped in aluminum foil, so it was not watery, but more like a
paste"...that was I thought it's "Jeow Bong".

[brushoff]

Post by Phi Dung Mo
Padaekonhai,
If you know, what would do call a Jeow made with the following
ingredients, I have never known it's Lao name?
Peppers (usually green Thai variety), green onions, garlic, tomato,
galanga or ginger, all grilled/roasted/barbequed until just slightly burnt,
then mixed and pounded into the paste. I usually add a bit of fish sauce and
soy sauce to the mixture just to add a bit of moisture because it comes out
very dry without it because most of the tomato's moisture was boiled off.
Is there any revision to the ingredients that you would make? Probably
Padeak rather than the fish/soy sauce, right? Unfortunately ready sources of
Padeak are not readily available.
Phi Dung Mo

Post by p***@gmail.com
He might think it's "Dipping Sauce", but his description is this: "It
was wrapped in aluminum foil, so it was not watery, but more like a
paste"...that was I thought it's "Jeow Bong".- Hide quoted text -

- Show quoted text -

a shrim paste, 1/2 viet.

[Phi Dung Mo]

brushoff,
No thanks, I don't normally add the shrimp paste and I prefer a
different 'dish' that tastes slightly similar to shrimp paste. 8^)>

Phi Dung Mo

Post by brushoff
a shrim paste, 1/2 viet.

[brushoff]

Post by Phi Dung Mo
brushoff,
No thanks, I don't normally add the shrimp paste and I prefer a
different 'dish' that tastes slightly similar to shrimp paste. 8^)>
Phi Dung Mo

a shrim paste, 1/2 viet.- Hide quoted text -

- Show quoted text -

Shrimp paste sauce and the spring roll are going so well together.

[c***@yahoo.com]

Post by brushoff
a shrim paste, 1/2 viet

Yes yoiu are right shrimp paste is 1/2 viet, so don't eat it! You
know what? Viets eat rice, Don't eat rice! OK?

Hey! Viets breath air! Don't breath OK? Hold your breath OK?

Kunt jai tai xa! Mah sii mae meung pawk bor hoo neua bor hoo tai.

Your friend,
Larry

[p***@gmail.com]

Phi Dung Mo,

I'm not quite sure. I would guess it is "Jeow Mark kheua kheau". But,
I didn't add ginger in there, and I always had celentro added at the
end.

I'm very close to call this (Jeow mark kheua kheau) because what you
said that almost everything (except padaek) must be grilled, roasted
until slightly burnt.

As a matter of fact, I've just made one yesterday, and still had some
left today.

Again, I'm only guessing..ok?

[Phi Dung Mo]

Padaekonhai,
Thanks, yes you are very right about me missing the Cilantro. I thought
I was missing something when I made the list but couldn't figure out what
was missing off the top of my head. Your guess is better than my long term
memory, I was probably told the name at one time but have long since
forgotten it when you don't hear it again and again.
So I was right then, normally it is made with some Padaek as well? When
short of proper supplies I just wing it, as I am sure many of the rest of
you do from time to time.

Phi Dung Mo

Post by p***@gmail.com
Phi Dung Mo,
I'm not quite sure. I would guess it is "Jeow Mark kheua kheau". But,
I didn't add ginger in there, and I always had celentro added at the
end.
I'm very close to call this (Jeow mark kheua kheau) because what you
said that almost everything (except padaek) must be grilled, roasted
until slightly burnt.
As a matter of fact, I've just made one yesterday, and still had some
left today.
Again, I'm only guessing..ok?

[Phainam_Muang]

phi dung mo,

i'm not a cook, but a big fan of all jeow....your description of lao
jeow sounds like 'jeow mak len' why i said that? becuase you said
'tomato.

phainam

Post by Phi Dung Mo
Padaekonhai,
If you know, what would do call a Jeow made with the following
ingredients, I have never known it's Lao name?
Peppers (usually green Thai variety), green onions, garlic, tomato,
galanga or ginger, all grilled/roasted/barbequed until just slightly burnt,
then mixed and pounded into the paste. I usually add a bit of fish sauce and
soy sauce to the mixture just to add a bit of moisture because it comes out
very dry without it because most of the tomato's moisture was boiled off.
Is there any revision to the ingredients that you would make? Probably
Padeak rather than the fish/soy sauce, right? Unfortunately ready sources of
Padeak are not readily available.
Phi Dung Mo

Post by p***@gmail.com
He might think it's "Dipping Sauce", but his description is this: "It
was wrapped in aluminum foil, so it was not watery, but more like a
paste"...that was I thought it's "Jeow Bong".

[Phi Dung Mo]

Thanks Phainam.

Could you explain why you would say Jeow Mak Len while Padaekonhai
thought Jeow Mark kheua kheau? A key point to Padaekonhai seemed to be that
the ingredients were roasted to the point of being burnt. If my
understanding is correct your name is simply Jeow Tomato. How does Jeow Mark
kheua kheau translate?

I have to say though the the Jeow I am most familair with, does not
taste at all tomato like, the tomato is almost completely lost in the other
ingredients. It is not even reddish or orangish in color, it comes out a
very dark greenish color because of the green onion tops and usually green
fresh thai peppers (although you can use red peppers as well). After seeing
Padaekonhai's photo, his Jeow is different in several manners, color, his is
more liquid and if his picture was acccurate he was using dried Thai peppers
rather than fresh.

Phi Dung Mo

Post by Phainam_Muang
phi dung mo,
i'm not a cook, but a big fan of all jeow....your description of lao
jeow sounds like 'jeow mak len' why i said that? becuase you said
'tomato.
phainam

[Phainam_Muang]

phi dung mo,

jeow mak len and jeow mak kheua kheau is almost the same. the
difference is the type of tomato you use. jeow mak kheua kheau is
named after a small green tomato and jeow mak len is named after big
red tomato. yes you are right jeaw mak len is jaew tomato. but,
according to what you just described, it doesn't sound like jaew mak
len. i think it is jaew mak kheua. "mak kheua" here is the type of
egg-plant (small rounded and green!)
phainam

Post by Phi Dung Mo
Thanks Phainam.
Could you explain why you would say Jeow Mak Len while Padaekonhai
thought Jeow Mark kheua kheau? A key point to Padaekonhai seemed to be that
the ingredients were roasted to the point of being burnt. If my
understanding is correct your name is simply Jeow Tomato. How does Jeow Mark
kheua kheau translate?
I have to say though the the Jeow I am most familair with, does not
taste at all tomato like, the tomato is almost completely lost in the other
ingredients. It is not even reddish or orangish in color, it comes out a
very dark greenish color because of the green onion tops and usually green
fresh thai peppers (although you can use red peppers as well). After seeing
Padaekonhai's photo, his Jeow is different in several manners, color, his is
more liquid and if his picture was acccurate he was using dried Thai peppers
rather than fresh.
Phi Dung Mo

Post by Phainam_Muang
phi dung mo,
i'm not a cook, but a big fan of all jeow....your description of lao
jeow sounds like 'jeow mak len' why i said that? becuase you said
'tomato.
phainam

[l***@laoclub.zzn.com]

Phainam_Muang, isn't jeow mak kheua kheau "egg plant sauce"? The way
Phi Dung Mo described his jeow doesn't have much liquid and it's
green. I've often observed my parents cooke, and I'm pretty sure it's
jeow mak kheua .

Post by Phainam_Muang
phi dung mo,
jeow mak len and jeow mak kheua kheau is almost the same. the
difference is the type of tomato you use. jeow mak kheua kheau is
named after a small green tomato and jeow mak len is named after big
red tomato. yes you are right jeaw mak len is jaew tomato. but,
according to what you just described, it doesn't sound like jaew mak
len. i think it is jaew mak kheua. "mak kheua" here is the type of
egg-plant (small rounded and green!)
phainam

Post by Phi Dung Mo
Thanks Phainam.
Could you explain why you would say Jeow Mak Len while Padaekonhai
thought Jeow Mark kheua kheau? A key point to Padaekonhai seemed to be that
the ingredients were roasted to the point of being burnt. If my
understanding is correct your name is simply Jeow Tomato. How does Jeow Mark
kheua kheau translate?
I have to say though the the Jeow I am most familair with, does not
taste at all tomato like, the tomato is almost completely lost in the other
ingredients. It is not even reddish or orangish in color, it comes out a
very dark greenish color because of the green onion tops and usually green
fresh thai peppers (although you can use red peppers as well). After seeing
Padaekonhai's photo, his Jeow is different in several manners, color, his is
more liquid and if his picture was acccurate he was using dried Thai peppers
rather than fresh.
Phi Dung Mo

Post by Phainam_Muang
phi dung mo,
i'm not a cook, but a big fan of all jeow....your description of lao
jeow sounds like 'jeow mak len' why i said that? becuase you said
'tomato.
phainam- Hide quoted text -

- Show quoted text -

[Phi Dung Mo]

ldr,
See my message to Phainam, it is not Jeow mak kheau kheau, Eggplant is
not one of the ingredients. That is not to say it isn't just some variation
of the eggplant Jeow, maybe this was adapted from the eggplant Jeow because
the eggplants are not always available locally. I don't know that it has any
official Lao name but you can look at the instructions I sent to Phainam and
suggest your own name. As I mentioned to Phainam, this is not just something
I have eaten sometime, I make it regularly and this is how I was taught to
make it by a Lao person. I just didn't know or couldn't recall it's proper
Lao name if I was to ever describe it to another Lao person or tried to
order/describe it in some restaurant in Laos.

Phi Dung Mo

Post by l***@laoclub.zzn.com
Phainam_Muang, isn't jeow mak kheua kheau "egg plant sauce"? The way
Phi Dung Mo described his jeow doesn't have much liquid and it's
green. I've often observed my parents cooke, and I'm pretty sure it's
jeow mak kheua .

[pizone]

phi dungmo,
It's interesting to know that you like lao jiew and knows how to make
some of them. I like all lao jiew and know how to make them too, at
least to my taste. many times I went to the buffet restaurant I
brought my own lao dipping sauce with me. Crab legs with jiew-khing,
steak with jiew-bong, and steam fish with jiew-kha, boys it's so good...

apparently you don't understand the lao word, 'mak kheua khua' phainam
suggested to you in 'jiew mak kheua khua'. Mak kheua khua is not mak-
kheua or eggplant like you think it's. Mak kheua khua looks like
cherry tomatoe, only the taste and aroma are different. it's simply a
kind of mak-leng-noy (or small tomatoe).

Hakpheng and enjoy lao food
pizone

Post by Phi Dung Mo
ldr,
See my message to Phainam, it is not Jeow mak kheau kheau, Eggplant is
not one of the ingredients. That is not to say it isn't just some variation
of the eggplant Jeow, maybe this was adapted from the eggplant Jeow because
the eggplants are not always available locally. I don't know that it has any
official Lao name but you can look at the instructions I sent to Phainam and
suggest your own name. As I mentioned to Phainam, this is not just something
I have eaten sometime, I make it regularly and this is how I was taught to
make it by a Lao person. I just didn't know or couldn't recall it's proper
Lao name if I was to ever describe it to another Lao person or tried to
order/describe it in some restaurant in Laos.
Phi Dung Mo

Post by l***@laoclub.zzn.com
Phainam_Muang, isn't jeow mak kheua kheau "egg plant sauce"? The way
Phi Dung Mo described his jeow doesn't have much liquid and it's
green. I've often observed my parents cooke, and I'm pretty sure it's
jeow mak kheua .- Hide quoted text -

- Show quoted text -

[Phainam_Muang]

sometimes we call mak kheua khua as mak len noi. yes the one we put in
tum mak hoong derrr.

as for bringing your own joew to the buffet restaurant especially
chinese buffet, dude you, my wife and i speak the same language! we
especially my wife would not leave home without her joew khing (ginger
sauce) or jeow som when drag her to a chinese restaurant specially the
dimsum.

you eat steak with joew bong? are you crazy! steak should go with joew
phia or joew bee derrr nya. or steak is good with joew khing too. but
with joew bong? yuck!

phainam

Post by pizone
phi dungmo,
It's interesting to know that you like lao jiew and knows how to make
some of them. I like all lao jiew and know how to make them too, at
least to my taste. many times I went to the buffet restaurant I
brought my own lao dipping sauce with me. Crab legs with jiew-khing,
steak with jiew-bong, and steam fish with jiew-kha, boys it's so good...
apparently you don't understand the lao word, 'mak kheua khua' phainam
suggested to you in 'jiew mak kheua khua'. Mak kheua khua is not mak-
kheua or eggplant like you think it's. Mak kheua khua looks like
cherry tomatoe, only the taste and aroma are different. it's simply a
kind of mak-leng-noy (or small tomatoe).
Hakpheng and enjoy lao food
pizone

Post by Phi Dung Mo
ldr,
See my message to Phainam, it is not Jeow mak kheau kheau, Eggplant is
not one of the ingredients. That is not to say it isn't just some variation
of the eggplant Jeow, maybe this was adapted from the eggplant Jeow because
the eggplants are not always available locally. I don't know that it has any
official Lao name but you can look at the instructions I sent to Phainam and
suggest your own name. As I mentioned to Phainam, this is not just something
I have eaten sometime, I make it regularly and this is how I was taught to
make it by a Lao person. I just didn't know or couldn't recall it's proper
Lao name if I was to ever describe it to another Lao person or tried to
order/describe it in some restaurant in Laos.
Phi Dung Mo

Post by l***@laoclub.zzn.com
Phainam_Muang, isn't jeow mak kheua kheau "egg plant sauce"? The way
Phi Dung Mo described his jeow doesn't have much liquid and it's
green. I've often observed my parents cooke, and I'm pretty sure it's
jeow mak kheua .- Hide quoted text -

- Show quoted text -

[pizone]

Hey phainam,
you still eat khee-ngoua and cow bile (phia and bee) in the US? Dude,
be careful the American cows don't eat fresh grass like Lao cows,
there're lots of chemicals, hormone and unwanted materials in their
diet eat and they end up in the cow intestine... your jiew phia with
steak sounds pretty much yuckier than with my jiew-bong.

Yap, I like jiew-bong with any kind of beef and steak, especilally the
new york steak,... of cause the jiew bong I'm talking about must be the
one from the original luang phrabang tamla or formula.

pizone

Post by Phainam_Muang
sometimes we call mak kheua khua as mak len noi. yes the one we put in
tum mak hoong derrr.
as for bringing your own joew to the buffet restaurant especially
chinese buffet, dude you, my wife and i speak the same language! we
especially my wife would not leave home without her joew khing (ginger
sauce) or jeow som when drag her to a chinese restaurant specially the
dimsum.
you eat steak with joew bong? are you crazy! steak should go with joew
phia or joew bee derrr nya. or steak is good with joew khing too. but
with joew bong? yuck!
phainam

Post by pizone
phi dungmo,
It's interesting to know that you like lao jiew and knows how to make
some of them. I like all lao jiew and know how to make them too, at
least to my taste. many times I went to the buffet restaurant I
brought my own lao dipping sauce with me. Crab legs with jiew-khing,
steak with jiew-bong, and steam fish with jiew-kha, boys it's so good...
apparently you don't understand the lao word, 'mak kheua khua' phainam
suggested to you in 'jiew mak kheua khua'. Mak kheua khua is not mak-
kheua or eggplant like you think it's. Mak kheua khua looks like
cherry tomatoe, only the taste and aroma are different. it's simply a
kind of mak-leng-noy (or small tomatoe).
Hakpheng and enjoy lao food
pizone

Post by Phi Dung Mo
ldr,
See my message to Phainam, it is not Jeow mak kheau kheau, Eggplant is
not one of the ingredients. That is not to say it isn't just some variation
of the eggplant Jeow, maybe this was adapted from the eggplant Jeow because
the eggplants are not always available locally. I don't know that it has any
official Lao name but you can look at the instructions I sent to Phainam and
suggest your own name. As I mentioned to Phainam, this is not just something
I have eaten sometime, I make it regularly and this is how I was taught to
make it by a Lao person. I just didn't know or couldn't recall it's proper
Lao name if I was to ever describe it to another Lao person or tried to
order/describe it in some restaurant in Laos.
Phi Dung Mo

Post by l***@laoclub.zzn.com
Phainam_Muang, isn't jeow mak kheua kheau "egg plant sauce"? The way
Phi Dung Mo described his jeow doesn't have much liquid and it's
green. I've often observed my parents cooke, and I'm pretty sure it's
jeow mak kheua .- Hide quoted text -

- Show quoted text -- Hide quoted text -

- Show quoted text -

[Phi Dung Mo]

Pizone,
Thanks for the info, however I have no misunderstanding about Mak Kheua
verses Mak Len. The way that I read Pahinam's comments was that Jeow Mak
Kheua Khua 'was' made with eggplant. What the Khau in the name was, was
never explained. Maybe it was my misunderstanding of his message but no
better expalanation had been offered until you have elaborated.

So unless I misunderstand your comments. Mak Kheua Khau is in some way
similar to a cherry tomato and therefore the recipe I was taught substituted
real tomato for this Mak Kheua Khua. That was the missing link in prior
explanations, possibly because it was too simple to be seen by someone that
fully understands Lao.

Thanks Pizone, you've helped where I had previously asked for better
explanation. Nobody else seemed to catch the difference or misunderstanding
on my part.

Phi Dung Mo

Post by pizone
phi dungmo,
It's interesting to know that you like lao jiew and knows how to make
some of them. I like all lao jiew and know how to make them too, at
least to my taste. many times I went to the buffet restaurant I
brought my own lao dipping sauce with me. Crab legs with jiew-khing,
steak with jiew-bong, and steam fish with jiew-kha, boys it's so good...
apparently you don't understand the lao word, 'mak kheua khua' phainam
suggested to you in 'jiew mak kheua khua'. Mak kheua khua is not mak-
kheua or eggplant like you think it's. Mak kheua khua looks like
cherry tomatoe, only the taste and aroma are different. it's simply a
kind of mak-leng-noy (or small tomatoe).
Hakpheng and enjoy lao food
pizone

[Phainam_Muang]

sorry for not being clear on my previous message, phi dungmo.

let's learn some lao:

1. mak len = big red tomato
2. mak kheua khua (or) mak kheua som = cherry tomato
3. mak kkeua = small round egg-plant as you perfectly described - the
little green ping pong balls with slightly lighter green stripes/
chevrons on them.

phainam

Post by Phi Dung Mo
Pizone,
Thanks for the info, however I have no misunderstanding about Mak Kheua
verses Mak Len. The way that I read Pahinam's comments was that Jeow Mak
Kheua Khua 'was' made with eggplant. What the Khau in the name was, was
never explained. Maybe it was my misunderstanding of his message but no
better expalanation had been offered until you have elaborated.
So unless I misunderstand your comments. Mak Kheua Khau is in some way
similar to a cherry tomato and therefore the recipe I was taught substituted
real tomato for this Mak Kheua Khua. That was the missing link in prior
explanations, possibly because it was too simple to be seen by someone that
fully understands Lao.
Thanks Pizone, you've helped where I had previously asked for better
explanation. Nobody else seemed to catch the difference or misunderstanding
on my part.
Phi Dung Mo

Post by pizone
phi dungmo,
It's interesting to know that you like lao jiew and knows how to make
some of them. I like all lao jiew and know how to make them too, at
least to my taste. many times I went to the buffet restaurant I
brought my own lao dipping sauce with me. Crab legs with jiew-khing,
steak with jiew-bong, and steam fish with jiew-kha, boys it's so good...
apparently you don't understand the lao word, 'mak kheua khua' phainam
suggested to you in 'jiew mak kheua khua'. Mak kheua khua is not mak-
kheua or eggplant like you think it's. Mak kheua khua looks like
cherry tomatoe, only the taste and aroma are different. it's simply a
kind of mak-leng-noy (or small tomatoe).
Hakpheng and enjoy lao food
pizone

[l***@yahoo.com]

Post by Phi Dung Mo
ldr,
See my message to Phainam, it is not Jeow mak kheau kheau, Eggplant is
not one of the ingredients. That is not to say it isn't just some variation
of the eggplant Jeow, maybe this was adapted from the eggplant Jeow because
the eggplants are not always available locally. I don't know that it has any
official Lao name but you can look at the instructions I sent to Phainam and
suggest your own name. As I mentioned to Phainam, this is not just something
I have eaten sometime, I make it regularly and this is how I was taught to
make it by a Lao person. I just didn't know or couldn't recall it's proper
Lao name if I was to ever describe it to another Lao person or tried to
order/describe it in some restaurant in Laos.
Phi Dung Mo

Post by l***@laoclub.zzn.com
Phainam_Muang, isn't jeow mak kheua kheau "egg plant sauce"? The way
Phi Dung Mo described his jeow doesn't have much liquid and it's
green. I've often observed my parents cooke, and I'm pretty sure it's
jeow mak kheua .- Hide quoted text -

- Show quoted text -

Brad,

"mak kheua kheau" is not eggplant, it is a type of tomato, small ones
grown on vines (hence 'kheua').

Your friend,
Larry

[Phi Dung Mo]

Larry,
Yes, thanks, that is what Pizone finally pointed out. Obviously I must
have misunderstood Phainam's earlier comments.

I had asked about the interpretation of Jeow Kheau Khua (or Kheua,
everybody seems to anglicize it differently.) just to understand better,
especially since the second kheau/khua just seemed to be added without any
context from the comments I was given.

Phi Dung Mo

Post by l***@yahoo.com
Brad,
"mak kheua kheau" is not eggplant, it is a type of tomato, small ones
grown on vines (hence 'kheua').
Your friend,
Larry

[Phi Dung Mo]

Phainam,
Just to clarify, I make this Jeow all the time. It is not just something
I have only eaten at one time or another. I make it exactly as I was taught
except that we typically don't have padaek handy and thus use a little fish
sauce and soy sauce in it's place. Usually (at least as far as I know or
have seen) the Lao people I know eat this Jeow only with Khon Neouw, I have
not seen anybody use it for anything else like meat.

I don't make big batches it would take to long to use for me to use it,
so I make maybe 1/4 cup at a time. Usually to make it I use approx. 1/2 of a
medium size field tomato sliced into 3 - 4 thin (1/8" - 3/16") slices, one
large or two smaller fresh green Thai peppers slice in half or thirds, about
3 - 5 large pieces of garlic, about three slices of ginger or galanga, 3 - 4
large green onions. Roast it in a regular skillet until slightly burnt,
scrape the ingredients out of the skillet getting as much burnt ingredient
off as well. Pound and grind it with the mortar & pistle, adding the fish
sauce and soy sauce until the consistency is slightly thicker than ketchup
but with the chunks and fiber.

It definitely doesn't contain the egg-plant but I know exactly what you
mean by the egg-plant, the little green ping pong balls with slightly
lighter green stripes/chevrons on them.

Thanks for the info though. Too bad we all couldn't have these
conversations/comparisons from time to time, after all it is culture even
more so than all the other garbage.

Phi Dung Mo

Post by Phainam_Muang
phi dung mo,
jeow mak len and jeow mak kheua kheau is almost the same. the
difference is the type of tomato you use. jeow mak kheua kheau is
named after a small green tomato and jeow mak len is named after big
red tomato. yes you are right jeaw mak len is jaew tomato. but,
according to what you just described, it doesn't sound like jaew mak
len. i think it is jaew mak kheua. "mak kheua" here is the type of
egg-plant (small rounded and green!)
phainam

[Phainam_Muang]

phi dung mo,
the reason i think it is not jeow mak len because of the color green.
normally, color of jeow mak len would be orange or red or sometimes
brown. but heh, everyone's jeow is to their liking. my wife's jeow
mak len is without ginger.

at any rate, when it comes to jeow, i think lao jeow is the best!!!
we have all kind of jeows...
jeow poo
jeow pah
jeow grasshoppers
jeow crickets
jeow maeng dah
jeow mah
you name it, we have it all...:-)

phainam

Post by Phi Dung Mo
Phainam,
Just to clarify, I make this Jeow all the time. It is not just something
I have only eaten at one time or another. I make it exactly as I was taught
except that we typically don't have padaek handy and thus use a little fish
sauce and soy sauce in it's place. Usually (at least as far as I know or
have seen) the Lao people I know eat this Jeow only with Khon Neouw, I have
not seen anybody use it for anything else like meat.
I don't make big batches it would take to long to use for me to use it,
so I make maybe 1/4 cup at a time. Usually to make it I use approx. 1/2 of a
medium size field tomato sliced into 3 - 4 thin (1/8" - 3/16") slices, one
large or two smaller fresh green Thai peppers slice in half or thirds, about
3 - 5 large pieces of garlic, about three slices of ginger or galanga, 3 - 4
large green onions. Roast it in a regular skillet until slightly burnt,
scrape the ingredients out of the skillet getting as much burnt ingredient
off as well. Pound and grind it with the mortar & pistle, adding the fish
sauce and soy sauce until the consistency is slightly thicker than ketchup
but with the chunks and fiber.
It definitely doesn't contain the egg-plant but I know exactly what you
mean by the egg-plant, the little green ping pong balls with slightly
lighter green stripes/chevrons on them.
Thanks for the info though. Too bad we all couldn't have these
conversations/comparisons from time to time, after all it is culture even
more so than all the other garbage.
Phi Dung Mo

Post by Phainam_Muang
phi dung mo,
jeow mak len and jeow mak kheua kheau is almost the same. the
difference is the type of tomato you use. jeow mak kheua kheau is
named after a small green tomato and jeow mak len is named after big
red tomato. yes you are right jeaw mak len is jaew tomato. but,
according to what you just described, it doesn't sound like jaew mak
len. i think it is jaew mak kheua. "mak kheua" here is the type of
egg-plant (small rounded and green!)
phainam

[Phi Dung Mo]

Thanks Phainam,
Yes I have had a fair number of Jeow over the years. Unfortunately,
there is only the one that I know how to make because I have had it so many
times and been present when it was being made. It was the favorite of a Lao
friend years ago.

I had said that the Joew I made was green, maybe a better color
description would have been brown/green or even just brown, a mixture or the
orange/red tomato, green onions and peppers along with black from the
burning.

Phi Dung Mo

Post by Phainam_Muang
phi dung mo,
the reason i think it is not jeow mak len because of the color green.
normally, color of jeow mak len would be orange or red or sometimes
brown. but heh, everyone's jeow is to their liking. my wife's jeow
mak len is without ginger.
at any rate, when it comes to jeow, i think lao jeow is the best!!!
we have all kind of jeows...
jeow poo
jeow pah
jeow grasshoppers
jeow crickets
jeow maeng dah
jeow mah
you name it, we have it all...:-)
phainam

[ozlander]

Post by Ana Fan
I worked with Laotians who would bring their lunch to work. They brought
dried beef (Heavenly beef?), sticky rice and a dipping sauce. The dipping
sauce was really good with the beef and rice and I asked them how they made
it but they couldn't explain very well. I would like to know how it is made
and I will describe it to you. It was wrapped in aluminum foil, so it was
not watery but more like a paste. It was red and spicy, with pepper seeds
and kind of sweet. I have tried to make it but don't know what makes it
pasty. It did not taste like fish sauce was added. Any help would be
appreciated.

Ch�o Bong

Le Ti�o Bong peut �tre cuisin� de deux mani�res, soit sucr�e ou
piquante, selon les plats servis. Le Ti�o Bong est souvent pr�par� en
grande quantit� car cette confiture se conserve tr�s bien et est
souvent meilleure apr�s un certain temps. Vous pouvez la mettre en
conserve sous vide dans des sacs de plastique ou dans des bocaux.

Ingr�dients
o 1 kg de piment (red hot peper)
o 4 kg d'ail (garlic)
o 30 g de gingembre doux (ginger)
o 3 kg de sucre (sugar)
o 1 bouteille de saumure ( Padek)
o 20 g de miel (honey)
o 20 g de crevettes s�ch�es moulues (dry prawn)
o 2 g de couenne de b�uf (beef)


Pr�paration
Il y a trois �tapes pour la pr�paration des ingr�dients avant de
commencer � cuisiner.
1. Faites s�cher les piments sous le soleil. Videz-les de toutes leurs
graines lorsqu'ils sont bien secs, pour ensuite bien les laver.
2. Pilez l'ail
3. Hachez le gingembre
4. Coupez la couenne de b�uf en morceaux tr�s fins, faites les tremper
dans l'eau sal�e et �gouttez-les. Placez ensuite les morceaux de boeuf
dans une marmite d'eau sur un feu m�dium jusqu'� ce que la viande
ramollisse.
Pr�paration
1. Grillez le piment moulu dans une casserole avec un soup�on d'huile.
M�langez avec le sucre et ensuite le gingembre.
2. Placez les ingr�dients grill�s dans le mortier et pilez-les. Tout
en les pilant, ajoutez la sauce et l'ail. Pilez jusqu'� ce que tout
soit bien m�lang�. Ensuite, ajoutez les morceaux de b�uf et les
crevettes s�ch�es. M�langez de nouveau.
3. Arrosez le tout de miel et transf�rez la pr�paration dans un bol
pr�t � servir. Mais, il est toujours pr�f�rable de laisser mariner la
confiture pendant environ une semaine avant de servir.

The above recipe is in French. The important thing is the quantity of
sugar you can use less or by taste ( I used only 300g with those
ingredients).
Sorry I don't have time to translate to English

Enjoy Cheo Bong

[p***@yahoo.com]

Ti�o Bong can be cooked in two manners, is sweetened or prickly,
according to the been useful dishes. Ti�o Bong is often prepared in
great quantity because this jam is preserved very well and is often
better after a certain time. You can put it out of vacuum preserve in
plastic bags or bottles.


Ingredients

(This is way too much!!! You need to scale it down proportionally)

1 kg of pepper (red hot peper)
4 kg of garlic (garlic)
30 G of soft ginger (ginger)
3 kg of sugar (sugar)
1 brine bottle (Padek)
20 G of honey (honey)
20 G of ground dried shrimps (dry prawn)
2 G of pork rind or (beef)

Preparation There are three stages for the preparation of the
ingredients before starting to cook. 1. Dry peppers under the sun.
Empty all their seeds when they are quite dry, washing them well. 2.
Crush garlic 3. Shred/Julien the ginger 4. Shred the pork/beef rind of
very fine pieces, soak them in salted water and drain them. Place the
pieces in a water pot on a medium heat until the meat softened.
Preparation 1. Roast pepper ground in a pan with a little oil. Mix
with sugar and then the ginger. 2. Place the roasted ingredients in
the mortar and crush them. While crushing them, add sauce and garlic.
Crush until all is well mixed. Then, add the pieces of rind and dried
shrimps. Mix again. 3. Sprinkle in the honey and transfer the
preparation in a bowl ready to be served. It is always preferable to
let it marinate approximately a week before eaten.

[Ana Fan]

This sounds like a good recipe to try. Everything but the dried shrimp

sounds right but I will make it per your ingredients but in less
quantity. I made a Jeow bong once that had roasted onions and peppers and
it was good but not the recipe I was looking for.

Thanks for all of the responses.

Tièo Bong can be cooked in two manners, is sweetened or prickly,
according to the been useful dishes. Tièo Bong is often prepared in
great quantity because this jam is preserved very well and is often
better after a certain time. You can put it out of vacuum preserve in
plastic bags or bottles.
Ingredients
(This is way too much!!! You need to scale it down proportionally)
1 kg of pepper (red hot peper)
4 kg of garlic (garlic)
30 G of soft ginger (ginger)
3 kg of sugar (sugar)
1 brine bottle (Padek)
20 G of honey (honey)
20 G of ground dried shrimps (dry prawn)
2 G of pork rind or (beef)
Preparation There are three stages for the preparation of the
ingredients before starting to cook. 1. Dry peppers under the sun.
Empty all their seeds when they are quite dry, washing them well. 2.
Crush garlic 3. Shred/Julien the ginger 4. Shred the pork/beef rind of
very fine pieces, soak them in salted water and drain them. Place the
pieces in a water pot on a medium heat until the meat softened.
Preparation 1. Roast pepper ground in a pan with a little oil. Mix
with sugar and then the ginger. 2. Place the roasted ingredients in
the mortar and crush them. While crushing them, add sauce and garlic.
Crush until all is well mixed. Then, add the pieces of rind and dried
shrimps. Mix again. 3. Sprinkle in the honey and transfer the
preparation in a bowl ready to be served. It is always preferable to
let it marinate approximately a week before eaten.

[p***@gmail.com]

Jeow Mark Kheua kheua sometimes called "Jeow Mark Lenh"

.... ....

[p***@yahoo.com]

Must be Jeo Tomato like you said because it goes well with beef jerky.
Or Jeo Kha, Jeo King or Jeo Padek. My inlaw like to make Jeo Het
(Mushroom).

[p***@gmail.com]

This is "Jeow Mark Kheua Kheua" or "Jeow Mark Lenh" that I made.
Missing in this photo is cilantro ..or "phack hom pom" " "

Loading Image...

[brushoff]

Post by p***@gmail.com
This is "Jeow Mark Kheua Kheua" or "Jeow Mark Lenh" that I made.
Missing in this photo is cilantro ..or "phack hom pom" " "
http://i14.tinypic.com/4u45x0z.jpg

it is easy,, let the maggots grow to a point, crunchy as frenchy fries

[Thelao]

Post by Ana Fan

This sounds like a good recipe to try. Everything but the dried shrimp

sounds right but I will make it per your ingredients but in less
quantity. I made a Jeow bong once that had roasted onions and peppers and
it was good but not the recipe I was looking for.
Thanks for all of the responses.

Ti�o Bong can be cooked in two manners, is sweetened or prickly,
according to the been useful dishes. Ti�o Bong is often prepared in
great quantity because this jam is preserved very well and is often
better after a certain time. You can put it out of vacuum preserve in
plastic bags or bottles.
Ingredients
(This is way too much!!! You need to scale it down proportionally)
1 kg of pepper (red hot peper)
4 kg of garlic (garlic)
30 G of soft ginger (ginger)
3 kg of sugar (sugar)
1 brine bottle (Padek)
20 G of honey (honey)
20 G of ground dried shrimps (dry prawn)
2 G of pork rind or (beef)
Preparation There are three stages for the preparation of the
ingredients before starting to cook. 1. Dry peppers under the sun.
Empty all their seeds when they are quite dry, washing them well. 2.
Crush garlic 3. Shred/Julien the ginger 4. Shred the pork/beef rind of
very fine pieces, soak them in salted water and drain them. Place the
pieces in a water pot on a medium heat until the meat softened.
Preparation 1. Roast pepper ground in a pan with a little oil. Mix
with sugar and then the ginger. 2. Place the roasted ingredients in
the mortar and crush them. While crushing them, add sauce and garlic.
Crush until all is well mixed. Then, add the pieces of rind and dried
shrimps. Mix again. 3. Sprinkle in the honey and transfer the
preparation in a bowl ready to be served. It is always preferable to
let it marinate approximately a week before eaten.

Hi Ann ..
You could perhaps take pictures of the dish you are talking about ..
this way we all might beable to eliminate the guessing as to which
jiew you are refering to and all share in the good redipe......
snap one out of your cell phone cam if you have to and post them
somewhere or ask for email to send over.. if you need posting I have
a space I can help you post it so everyone can see and put to rest
your ' mysterious' jiew....


Hak Hpaang,
Thao Troy

[Ana Fan]

Thao Troy, that's a good suggestion but it was 1980 when I worked at this
place and have moved several times. I posted this same question to this
group in 1997 and got some good responses but not the recipe I was
looking for. I figued it must be something common because everyone had
the same thing and they weren't all family. I don't know what part of
Laos they were from. Some were Thai-dom. One guy was Hmong. They were
getting away from the communists and were glad to be safe but I'm sure
they would have rather been back in Laos. I really enjoyed their food and
had dinner at their house a few times.

Post by Thelao
Hi Ann ..
You could perhaps take pictures of the dish you are talking about ..
this way we all might beable to eliminate the guessing as to which
jiew you are refering to and all share in the good redipe......
snap one out of your cell phone cam if you have to and post them
somewhere or ask for email to send over.. if you need posting I have
a space I can help you post it so everyone can see and put to rest
your ' mysterious' jiew....
Hak Hpaang,
Thao Troy