I’ve decided to take on the challenge of making Lao Jeow Hed (Mushroom hot sauce) from Dallas and MsCinda’s blog, but since this was my only dish to eat with steam rice and vegetable, I’ve decided to add grilled chicken breast as well.
I used a small counter-top convection oven to grill my ingredients, set to broil. I grilled my chicken breast in my stove since it was too cold to grill outside, also set to broil. I seasoned the chicken with salt, black pepper, and brown sugar.
My ingredients for Lao Jeow Hed Chicken:
3 strips of chicken breast, grilled and roughly chopped
2 oz of gourmet blend mushroom, grilled and roughly chopped
6 chili peppers, grilled and roughly chopped
3 garlic cloves, grilled and roughly chopped
3 Asian shallots, grilled and roughly chopped
3 green onion stalks, grilled and roughly chopped
½ inch piece of ginger, finely chopped
Cilantro, finely chopped
1 tablespoon of vinegar
2 tablespoons of lime juice
2 tablespoons of fish sauce
1 tablespoon of shrimp paste, grilled
1 teaspoon of brown sugar
I didn’t know what kind of mushroom to use, so I went with the gourmet blend mushroom, which has the baby bella, shiitake and oyster mushroom.
Grilled the mushroom, chili peppers, garlic cloves, Asian shallots, green onion stalks, shrimp paste for 15 minutes.
Roughly chopped before mixing them in the Lao mortar and pestle.
I mixed the chili peppers, garlic cloves, Asian shallots, green onion stalks, shrimp paste, vinegar, lime juice, fish sauce and brown sugar first.
After it forms a paste like, then add the remaining of the ingredients.
I like to eat steamed vegetables with Lao Jeow, this is a Broccolini, it’s a green vegetable similar to broccoli with small florets and long, thin stalks. It’s often misidentified as young broccoli, and it’s actually a cross between broccoli and kai-lan, Chinese broccoli. There is a trick to cooking a perfect vegetable, oftentimes it’s perfectly cooked when you take it off the stove, but too well done when you are ready to serve and that’s because it continues to cook while sitting on the plate. The best way is to transfer the steamed vegetable to an ice cold water and this will stop the cooking immediately and leave you with a perfectly cooked and crunchy vegetable every time.
My version of Lao Jeow Hed Chicken, it’s very spicy, sour and sweet.