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Laotian jaew or jeow or however it's romanized. Basically an insanely spicy dip that can be made from a number of ingredients Jaew bong - basically the king of jaew, sweet/spicy/sour, featuring dried skin which I usually pick out as an uncultured american Jaew mak kua - made with roasted eggplants Jaew mak len - grilled/roasted tomatoes Jaew som - Probably my favorite one, not sure if I have the right name. It's made with some kind of like, chestnut or something, green and super sour Jaew padek - Fermented fish, if you've never had home made padek just think of the most fragrant fish sauce you've ever except 10 times as strong Jaew bi - Not sure if this is really jaew or not since it's more of a thin sauce consistency, but it's made with beef bile and served with grilled meat/grilled cow heart, and it's amazing
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May 20, 2015 15:11
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| # ¿ May 4, 2024 21:26 |
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