Throwdown: Lao Jeow Bong

I’ve decided to take on a challenge to make Lao Jeow Bong originally requested by Jankobot and I found a recipe at seasite.niu.edu. The idea of Throwdown came from Dallas Lao, so we might see his version in the near future this is his version of Lao Jeow Bong.

My ingredients:

10 dried red chili peppers, grilled slowly until brittle, but do not let them burn and turn black

5 (small) shallots, grilled for 30 minutes until turning almost charcoal

5 (small) heads of garlic fire, grilled for 30 minutes until turning almost charcoal

2 slices of galingale, finely chopped

shredded dried pork substitutes for dried water-buffalo skin

salt and fish sauce

brown sugar

chopped coriander leaves for garnish

Method: grill dried red chili peppers, shallots, and garlic.  The chili peppers are done a lot quicker than the shallots and garlic, after 6 minutes of grilling, remove them first, and let the shallots and garlic grill for about 30 minutes.

I use a granite mortal and pestle, it’s heavier and does a better job in pounding, but you do need a lot of muscle because it’s kind of heavy.

First I pound the grilled chili peppers until it’s very fine, adding salt here will make it easier to pound.

Then I add the galingale, grilled shallots, grilled garlic and pound until they form a paste.  Then add shredded dried pork and fish sauce. Add chopped coriander leaves last and for garnish right before you serve.  If you plan to keep this for a long period of time, don’t add the chopped coriander leaves, only add right before you serve.

I didn’t forget the sticky rice.

Lunch is served!

Menu: sticky rice, Lao Jeow Bong, ice water is definitely a must, steamed brocolini, and beef jerky.

I didn’t have any dried Lao beef jerky, and bought a steak, cut into 1/4 inch long strips, season with salt, brown sugar and black pepper. First heat a frying pan with thin layer of oil, lay steak strips down and lower the heat to medium after 3 minutes of cooking on high heat, do not turn the steak strips until the bottom side is done, then turn the steak strips to cook on the other side, it’s done when you smell something burning. Just kidding about the burning smell, I just like mine well done, I think you’d know when it’s done.