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Jeow mak phet
Roasted chilli dip
Jeow mak phet (ແຈ່ວໝາກເຜັດ): roasted long-chilli dip with garlic and shallot
Of all the jeows on a Lao table, this is the most basic and most loved, roasted fresh chillies, garlic and shallots pounded together and eaten with sticky rice at almost every meal, from farm lunches in the rice fields to Vientiane office canteens. Made with long green chillies, as here, it is bright, grassy and more fragrant than fierce, with sweetness from the softened shallot; swap some for bird's eye chillies if you want it hotter. Serve it with sticky rice, boiled pumpkin shoots, steamed vegetables, eggs or grilled tofu. Charring the chillies to carbon is the trap, and burnt skins turn the whole jeow bitter. Fish sauce is the usual seasoning; this version uses salt and a little tamari to stay vegetarian. Chef's tip: wear gloves when peeling hot roasted chillies, and keep your hands away from your eyes for the next hour.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
To roast
- 8 long green chilliesabout 120 g
- 2 green bird's eye chillies (optional)for extra heat
- 6 garlic clovesunpeeled
- 4 shallotsunpeeled
To season
To finish
- 1 small handful fresh corianderchopped
- 1 spring onionchopped
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Heat a dry heavy frying pan over a medium heat, or skewer the vegetables and hold them over a flame or charcoal.
Step 2: Roast 8 long green chillies, 2 green bird's eye chillies, 6 garlic cloves and 4 shallots for 10–12 minutes, turning often, until the chillies are blistered and soft with patches of brown, and the garlic and shallots feel squashy. Take out anything that turns black.
12 minStep 3: Leave to cool for 3 minutes, then peel the garlic and shallots and pull the stems off the chillies. Peel away loose chilli skin if you like, wearing gloves.
3 minStep 5: Add the chillies and pound for 1–2 minutes more, until broken into a coarse, juicy paste with visible pieces of green.
2 minStep 6: Stir in 1 tsp tamari and 1 tbsp warm water, taste for salt, and finish with 1 small handful fresh coriander and 1 spring onion. Serve with sticky rice and steamed vegetables.
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jeow mak phet take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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