Jeow Bong-Style Chili Dip

Name: Jeow Bong-Style Chili Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Laos
Ingredients: 30 g Dried Red Chili; 20 g Garlic (peeled); 100 g Shallot (halved); 40 ml Fermented Fish Sauce; 20 g Palm Sugar; 20 g Tamarind Paste; 60 ml Vegetable Oil; 30 g Tomato Paste; 2 g Salt

This Jeow Bong-style chili dip is a regional variation made without buffalo skin, using roasted chilies, garlic, shallots, tamarind, palm sugar, and fermented fish sauce. It is bold and savory alongside sticky rice, grilled foods, or raw vegetables.

Prep

15m

Cook

25m

Serves

Estimated

Nutrition

Per serving

213kcal

Calories

Protein

14g

Fat

21g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

30g
Dried Red Chili
20g
Garlic (peeled)
100g
Shallot (halved)
40ml
Fermented Fish Sauce
20g
Palm Sugar
20g
Tamarind Paste
60ml
Vegetable Oil
30g
Tomato Paste
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Toast the dried red chili, garlic, and shallot at 180°C (350°F) for 10 to 12 minutes, until fragrant and lightly colored.
02
Pound or blend the roasted aromatics into a coarse paste.
03
Heat the vegetable oil in a small pan over medium heat and fry the paste for 5 to 7 minutes, until it smells rich and savory.
04
Stir in the tomato paste, tamarind paste, palm sugar, fermented fish sauce, and salt, then simmer gently for 8 to 10 minutes, until the dip is thick and glossy.
05
Let the dip cool slightly before serving.

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