The Laos Jeow Mak Keua Recipe is just one in a treasure trove of unique flavors and techniques, offering food lovers an enticing array of dishes to explore. One such dish that embodies the essence of Laotian flavors is Jeow Mak Keua, a traditional Lao eggplant dipping sauce.
This versatile and delectable condiment complements a variety of dishes and provides an authentic taste of Laos with every bite. In this blog post, we’ll delve into the detailed cooking process of creating Lao Jeow Mak Keua while highlighting the techniques that are key to capturing the authentic Laotian flavors.
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The foundation of Lao Jeow Mak Keua recipe are the smoky, tender eggplant, achieved through roasting over an open flame. This technique imparts a distinctive charred flavor and aroma, which forms the base of the sauce.
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After the eggplants and additional ingredients have been roasted, it’s time to create the sauce. Begin by carefully peeling the charred skin from the eggplants, leaving only the tender, smoky flesh. Using a mortar and pestle, pound the eggplants to a smooth paste, adding the roasted garlic, shallots, and chilies to incorporate their flavors.
Continue to pound the mixture, blending the ingredients together to form a homogenous sauce. This process releases the flavors from the ingredients and ensures a rich, well-integrated sauce.
How To Make Our Laos Jeow Mak Keua Recipe
Ingredients (8 Servings)
15 Thai bird’s eye chilies
5 cloves of garlic
2 eggplants (Japanese Preferred)
1 teaspoon of fish sauce
1 teaspoon of sugar
2 teaspoons of lime juice
1/2 teaspoon salt
Instructions
1. Prepare the ingredients:
a. Finely chop 10-15 Thai bird’s eye chilies.
b. Mince 4-5 cloves of garlic.
c. Cut 2 eggplants (Japanese preferred) into small cubes.
2. Cook the eggplants:
a. Heat a pan over medium heat and add a tablespoon of oil.
b. Add the eggplant cubes to the pan and sauté until they turn golden brown.
c. Remove the cooked eggplants from the pan and set them aside.
3. Make the chili-garlic paste:
a. In the same pan, add a little more oil if needed.
b. Add the chopped Thai bird’s eye chilies and minced garlic to the pan.
c. Stir-fry the chilies and garlic until fragrant and slightly browned.
d. Remove the chili-garlic mixture from the pan and let it cool.
4. Blend the chili-garlic paste:
a. Once cooled, transfer the chili-garlic mixture to a mortar and pestle or a food processor.
b. Grind or process the mixture until it forms a smooth paste.
5. Combine the ingredients:
a. Return the chili-garlic paste to the pan and heat it over low heat.
b. Add the cooked eggplants back to the pan.
c. Stir in 1 teaspoon of fish sauce, 1 teaspoon of sugar, 2 teaspoons of lime juice, and 1/2 teaspoon of salt.
d. Mix all the ingredients well, ensuring the eggplants are coated with the sauce.
e. Cook for a few more minutes until the flavors meld together.
6. Taste and adjust:
a. Taste the Jeow Mak Keua and adjust the seasonings according to your preference.
b. Add more fish sauce, sugar, lime juice, or salt if needed.
c. Stir well to incorporate the adjustments.
7. Serve:
a. Transfer the Jeow Mak Keua to a serving bowl or dish.
b. It can be served warm or at room temperature.
c. Accompany it with steamed rice or as a condiment for other dishes.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Pots, Pans, and Cooking Equipment Needed for the Jeow Mak Keua Recipe
Large skillet or wok
Spatula
Mortar and pestle (optional)
Best Way to Store Leftovers From the Laos Jeow Mak Keua Recipe
Store the Lao Jeow Mak Keua in an airtight container in the refrigerator for up to 3-4 days.
If the recipe has been cooked with meat or fish, it’s important to reheat thoroughly before serving.
Substitutions For the Laos Jeow Mak Keua Recipe
Thai eggplants can be substituted with regular eggplants or zucchinis.
Green onions can be substituted with regular onions or shallots.
Cherry tomatoes can be substituted with any other type of tomato.
Substitutions For the Vegetarian Jeow Mak Keua Recipe
For a vegetarian version, omit the ground pork and substitute with tofu or tempeh.
Use vegetarian oyster sauce instead of regular oyster sauce.
Tips and Tricks For Easier Creation
To save time, the eggplants can be pre-cooked by roasting them in the oven for about 10-15 minutes before adding them to the skillet.
Use a mortar and pestle to make the roasted chili paste. This will create a more authentic flavor.
For a spicier version, add more chili peppers or a teaspoon of chili flakes.
Side Dishes and Desserts For the Laos Jeow Mak Keua Recipe
Sticky rice
Grilled chicken or beef
Steamed vegetables, such as broccoli or bok choy
How To Serve the Laos Jeow Mak Keua Recipe
Serve the Lao Jeow Mak Keua as a main dish with sticky rice and your choice of protein or vegetables.
Garnish with fresh cilantro leaves and sliced green onions for added flavor and presentation.
Dietary Substitutions For the Laos Jeow Mak Keua Recipe
1. Vegan Option:
a. Vegan fish sauce or soy sauce substitute (replaces fish sauce)
b. Agave nectar or maple syrup (replaces sugar)
c. Tofu or mushrooms (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Sea salt or Himalayan pink salt (replaces salt) for the Jeow Mak Keua Recipe
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Shallots or onion (replaces garlic)
2. Gluten-Free Option: For the Jeow Mak Keua Recipe
a. Gluten-free fish sauce or soy sauce substitute (replaces fish sauce)
b. Coconut sugar (replaces sugar)
c. Gluten-free eggplants or substitute with zucchini (replaces eggplants)
d. Lemon juice (replaces lime juice) in the Jeow Mak Keua Recipe
e. Gluten-free salt alternative (e.g., sea salt, Himalayan salt) (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic-infused oil (replaces garlic cloves)
3. Vegetarian Option:
a. Vegetarian fish sauce or soy sauce substitute (replaces fish sauce)
b. Coconut sugar or another vegetarian sweetener (replaces sugar)
c. Zucchini or bell peppers (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Sea salt or Himalayan pink salt (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Shallots or onion (replaces garlic) preparing the Jeow Mak Keua Recipe
4. Mediterranean Diet Option: For the Jeow Mak Keua Recipe
a. Extra-virgin olive oil (replaces fish sauce)
b. Honey or a Mediterranean sweetener (replaces sugar)
c. Roasted red peppers or zucchini (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Sea salt or Mediterranean sea salt (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic or roasted garlic
5. Keto Diet Option:
a. Coconut aminos or keto-friendly fish sauce substitute (replaces fish sauce)
b. Keto-approved sweetener like stevia or erythritol (replaces sugar)
c. Zucchini or cauliflower (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Pink Himalayan salt or other keto-friendly salt (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic or roasted garlic
6. Heart Healthy Diet Option: For the Jeow Mak Keua Recipe
a. Low-sodium fish sauce or reduced-sodium soy sauce (replaces fish sauce)
b. Natural sweetener like honey or maple syrup (replaces sugar)
c. Roasted red peppers or zucchini (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Sea salt or reduced-sodium salt alternative (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies) for the Jeow Mak Keua Recipe
g. Garlic or roasted garlic
7. Paleo Option:
a. Coconut aminos or paleo-friendly fish sauce substitute (replaces fish sauce)
b. Paleo-approved sweetener like honey (replaces sugar)
c. Zucchini or bell peppers (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Paleo-friendly salt like sea salt or Himalayan salt (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic or roasted garlic
8. Low Carb Option: For the Jeow Mak Keua Recipe
a. Coconut aminos or low-carb fish sauce substitute (replaces fish sauce)
b. Low-carb sweetener like stevia or erythritol (replaces sugar)
c. Zucchini or cauliflower (replaces eggplants)
d. Lemon juice (replaces lime juice) in the Jeow Mak Keua Recipe
e. Pink Himalayan salt or other low-carb salt alternatives (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic or roasted garlic
9. Whole30 Option:
a. Coconut aminos or Whole30-approved fish sauce substitute (replaces fish sauce)
b. Whole30-compliant sweetener like date paste (replaces sugar)
c. Zucchini or bell peppers (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Whole30-compliant salt like sea salt or Himalayan salt (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies) for the Jeow Mak Keua Recipe
g. Garlic or roasted garlic
10. Weight Watchers Option: For the Jeow Mak Keua Recipe
a. Low-sodium fish sauce or reduced-sodium soy sauce (replaces fish sauce)
b. Artificial sweeteners or zero-calorie sweeteners (replaces sugar)
c. Zucchini or bell peppers (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Low-calorie salt substitutes (replaces salt)
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic or roasted garlic
11. Low Fat Option:
a. Low-sodium fish sauce or reduced-sodium soy sauce (replaces fish sauce)
b. Artificial sweeteners or zero-calorie sweeteners (replaces sugar)
c. Zucchini or bell peppers (replaces eggplants)
d. Lemon juice (replaces lime juice)
e. Low-fat salt substitutes (replaces salt) in the Jeow Mak Keua Recipe
f. Mild chili peppers (replaces Thai bird’s eye chilies)
g. Garlic or roasted garlic
12. Vegetable Variations: For the Jeow Mak Keua Recipe
a. Bell peppers (additional vegetable variation)
b. Zucchini or yellow squash (additional vegetable variation)
c. Roasted tomatoes (additional vegetable variation)
d. Mushrooms (additional vegetable variation)
e. Broccoli florets (additional vegetable variation)
f. Carrots (additional vegetable variation)
g. Snap peas (additional vegetable variation)
FAQs About the Laos Jeow Mak Keua Recipe
What is a Laos Jeow Mak Keua Recipe made of?
Jeow Mak Keua is a Lao eggplant dip that is made with roasted or grilled eggplants, shallots, garlic, chilies, fish sauce, and sometimes tomatoes and herbs.
How spicy the Laos Jeow Mak Keua Recipe?
The level of spiciness in the Laos Jeow Mak Keua Recipe can vary depending on the type and amount of chilies used. Traditionally, it is made with spicy Thai chilies, but milder chilies can be used for a less spicy version.
Can I make the Laos Jeow Mak Keua Recipe ahead of time?
Yes, a Laos Jeow Mak Keua Recipe be made ahead of time and stored in the refrigerator for up to a week. In fact, it is often recommended to make it a day ahead of time to allow the flavors to meld together.
What are some serving suggestions for the Laos Jeow Mak Keua Recipe?
The Laos Jeow Mak Keua Recipe is often served as a dip with sticky rice, fresh vegetables, and grilled meats. It can also be used as a condiment for sandwiches or as a flavoring ingredient in stir-fries and noodle dishes.
Is the Laos Jeow Mak Keua Recipe a vegetarian dish?
While the Laos Jeow Mak Keua Recipe is traditionally made with fish sauce, a vegetarian version can be made by substituting soy sauce or a vegetarian fish sauce alternative.
Final Thoughts
My taste senses have been fascinated by the Laos Jeow Mak Keua Recipe, a delectable eggplant dip. The first time I tried it, I was sitting at a little wooden table at a family-run restaurant that appeared to fit right in with the bustling marketplace. The scent of roasting eggplants filled the air, awakening my senses and beckoning me to a culinary adventure unlike any other.
The moment I tasted my first Jeow Mak Keua Recipe, I thought it was delicious. The roasted eggplants added a smokey flavor that went well with the rich and savory overtones of the garlic, shallots, and fish sauce. I was really captivated by the dish because of the unprecedented depth of flavor brought about by the inclusion of tart tamarind and a touch of heat from the chilies.
I loved the tastes of the chilly, crisp vegetables with the warm, earthy dip when I dipped them into the wonderful eggplant combination. I looked forward to the next mouthful since each one was such a delicious celebration of different textures and flavors. When I first tasted the Jeow Mak Keua recipe, I realized I had stumbled across a meal with unparalleled flavor harmony.
Jeow Mak Keua Recipe
Equipment
- Large skillet or wok
- Spatula
- Mortar and pestle (optional)
Ingredients
- 15 chilies Thai bird's eye
- 5 cloves garlic minced
- 2 eggplants Japanese Preferred
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 teaspoons lime juice
- 1/2 teaspoon salt
Instructions
Prepare the ingredients:
- a. Finely chop 10-15 Thai bird's eye chilies.
- b. Mince 4-5 cloves of garlic.
- c. Cut 2 eggplants (Japanese preferred) into small cubes.
Cook the eggplants:
- a. Heat a pan over medium heat and add a tablespoon of oil.
- b. Add the eggplant cubes to the pan and sauté until they turn golden brown.
- c. Remove the cooked eggplants from the pan and set them aside.
Make the chili-garlic paste:
- a. In the same pan, add a little more oil if needed.
- b. Add the chopped Thai bird's eye chilies and minced garlic to the pan.
- c. Stir-fry the chilies and garlic until fragrant and slightly browned.
- d. Remove the chili-garlic mixture from the pan and let it cool.
Blend the chili-garlic paste:
- a. Once cooled, transfer the chili-garlic mixture to a mortar and pestle or a food processor.
- b. Grind or process the mixture until it forms a smooth paste.
Combine the ingredients:
- a. Return the chili-garlic paste to the pan and heat it over low heat.
- b. Add the cooked eggplants back to the pan.
- c. Stir in 1 teaspoon of fish sauce, 1 teaspoon of sugar, 2 teaspoons of lime juice, and 1/2 teaspoon of salt.
- d. Mix all the ingredients well, ensuring the eggplants are coated with the sauce.
- e. Cook for a few more minutes until the flavors meld together.
Taste and adjust:
- a. Taste the Jeow Mak Keua and adjust the seasonings according to your preference.
- b. Add more fish sauce, sugar, lime juice, or salt if needed.
- c. Stir well to incorporate the adjustments.
Serve:
- a. Transfer the Jeow Mak Keua to a serving bowl or dish.
- b. It can be served warm or at room temperature.
- c. Accompany it with steamed rice or as a condiment for other dishes.
