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Laos Jeow Mak Len Recipe

Laos Jeow Mak Len Recipe

The Laos Jeow Mak Len Recipe creates a mouthwatering, traditional tomato-based dipping sauce hailing from the vibrant culinary culture of Laos.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: condiment,
Cuisine: Laos
Keyword: Laos Jeow Mak Len Recipe
Servings: 8 Servings
Calories: 54 kcal
Laos Jeow Mak Len Recipe

Equipment

  • Baking sheet
  • Blender or food processor

Ingredients

  • 8 tomatoes medium-sized
  • 8 chilies Thai bird's eye stems removed
  • 6 cloves of garlic peeled
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 3 shallots
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice

Instructions

Prepare the ingredients:

  • a. Wash the 8 medium-sized tomatoes and remove the stems.
  • b. Peel and mince the 6 cloves of garlic.
  • c. Finely chop the 6-8 Thai bird's eye chilies.
  • d. Peel and finely chop the 3 shallots.

Roast the tomatoes:

  • a. Preheat the oven to 400°F (200°C).
  • b. Place the tomatoes on a baking sheet and roast them in the oven for about 20-25 minutes until they are soft and slightly charred.
  • c. Remove the tomatoes from the oven and let them cool.

Prepare the chili-garlic paste:

  • a. In a mortar and pestle, combine the roasted tomatoes, minced garlic, chopped Thai bird's eye chilies, salt, and sugar.
  • b. Pound and grind the ingredients together until a chunky paste is formed.
  • c. Taste and adjust the seasoning if needed.

Cook the shallots and garlic:

  • a. Heat a tablespoon of oil in a pan over medium heat.
  • b. Add the chopped shallots and minced garlic to the pan.
  • c. Sauté them until they turn golden brown and aromatic, stirring occasionally.

Combine the chili-garlic paste and sautéed shallots/garlic:

  • a. Transfer the chili-garlic paste from the mortar and pestle into the pan with the sautéed shallots and garlic.
  • b. Mix everything together and continue cooking for a few more minutes to allow the flavors to meld.

Season with fish sauce and lime juice:

  • a. Add a tablespoon of fish sauce to the pan and stir well.
  • b. Squeeze in the juice of a lime and mix until all the ingredients are well incorporated.

Simmer and adjust the consistency:

  • a. Reduce the heat to low and let the jeow simmer for about 10 minutes, stirring occasionally.
  • b. If the mixture seems too thick, add a little water to achieve the desired consistency.

Taste and adjust the seasoning:

  • a. Taste the jeow and add more salt, sugar, fish sauce, or lime juice according to your preference.
  • b. Stir well and let it simmer for a few more minutes.

Notes

Use a broiler to roast the tomatoes, chilies, and garlic. It's quick and easy and gives the sauce a nice smoky flavor.
Adjust the amount of chilies according to your taste. If you prefer a milder sauce, use fewer chilies or remove the seeds and membranes from the chilies.
Make sure to taste the sauce and adjust the seasoning as needed before serving.

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1060mg | Potassium: 477mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1455IU | Vitamin C: 83mg | Calcium: 24mg | Iron: 1mg
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