From jcosler@starpower.net Tue Oct 16 16:12:40 2001
Date: Tue, 16 Oct 2001 10:23:42 -0400
From: Judy <jcosler@starpower.net>
Newsgroups: alt.food.asian
Subject: Rich Lao Salsa [jaew bong] - recipe

Quoted from "Hot, Sour, Salty, Sweet," p. 39.

This is an adaptation of a classic salsa from Luang Prabang, the old
royal capital of Laos.  It is a beautiful, dark red-brown color with a
smooth paste texture.  It is eaten with sticky rice or as a side with
cooked vegetable (such as Steamed Vegetable Plate, p....), or served
with mild dishes like Silky Coconut-Pumpkin Soup ....  Traditional
versions include small chewy bits of dried water buffalo skin and are
hotter than this version.  Flavors are rich from the grilled shallots
and garlic, spiked with citrusy, gingery galangal.  This sauce is hot
but not fiery; for the traditional amount of heat, increase the number
of chiles to 10.

6 med or 9 small shallots, unpeeled
1 1/2 c. garlic cloves (from 3-4 heads), unpeeled
6 (or up to 10) Thai dried red chiles
1 1/2 T chopped galangal
Several pinches of salt
2 t. Thai fish sauce, or more to taste
2-3 T warm H2O
1/2 c. coarsely chopped fresh coriander

Heat a cast-iron skillet over med-hi heat.  Place the shallots and
garlic in the skillet & dry-roast until browned & blackened on all
sides, about 5 min.  Remove from the skillet & set aside to cool
slightly.

Meanwhile, place the skillet over med heat, add the dried chiles, &
dry-roast, turning & moving them frequently, until they start to give
off an aroma:  they should not blacken r burn -- just heat gently
until they are dried out & brittle.  Alternatively, you can roast the
shallots, garlic, & chiles over a charcoal or gas grill.

Transfer the chiles to a mortar & pound them to a powder (discard any
tough stems).  Add the galangal & a pinch of salt & pound to a paste.
Transfer the mixture to a small bowl & set aside.  Alternatively,
place the chiles & galangal in a blender or food processor & chop them
as fine as poss.

Slide the peels off the shallots & garlic & discard.  Coarsely chop
the shallots, place them in the mortar w/ a pinch of salt, & pound to
a smooth paste.  Add the paste to the mixt in the small bowl, then
place the garlic cloves & a pinch of salt in the mortar 7 pound to a
smooth paste.  Add all the pounded ingredients to the mortar & pound
tog.  Alternatively, add the shallot & garlic to the food proc. w/ a
pinch of salt & process.  Add the fish sauce & 2T of the warm water &
pound or stir to blend well.  THe paste should be very moist & smooth;
add a little more warm water if you wish.  Taste for salt & add a
little more sat or fish sauce if you wish.  Stir in half the
coriander.

Transfer the sauce to a small bowl.  Sprinkle the remaining coriander
over the top.  Serve at room temp.  Store leftovers in a sealed
container in the frig for sev. weeks.

Makes just over 1 c. thick sauce.

+++++++++++++++++

WHEW!!!!!!!  my keyboard is sticky, so typing is harder!  Must go
replace!

Jimmy, the cookbook (which is huge & gorgeous; as the reviews on
amazon say, it will either make you grab your passport or your wok!!)
is about cooking along the Mekong river.  I haven't done much more
than look thru it.  You may have inspired me & planned my day/week for
me!  It is organized by type of dish, not by country:  sauces, simple
soups.....rice & rice dishes, ... poultry, etc etc.  The country is
noted in the subtitle of the recipe.  Do you have their "Seduction of
RIce:  A Cookbook" -- that one is organized by country; also gorgeous,
but not nearly as grand in design!  Also their "Flatbreads & Flavors:
A Baker's Atlas."  I have both; haven't done anything with the the
flatbreads one.  It's expensive ($40), so look for your best discount!
One of my troubles is that all my cookbooks look as if they've been
thru the wars; would be a shame with this one!  

Let me know if there is anything else you need & please send a CLEAN
keyboard!!!! :<>

On Mon, 15 Oct 2001 17:04:32 -0700, you issued the following pearls of
wisdom:

>Hello Judy, tahnk you for your response. The rich Lao Salsa sounds right. Do
>you happen to have the recipe? The book sounds like a great resource. Thanks
>for the recommendation. Jimmy.
>>
>> "Rich Lao Salsa [jaew bong -- Laos]  "...It is a beautiful,dark
>> red-brown color with a smooth paste texture.  It is eaten with sticky
>> rice or as a side with cooked vegetable..., or served with mild
>> dishes...."
>>
>