Lao Tomato Sauce Jeow Mak Len Recipes
LAO TOMATO SAUCE (JEOW MAK LEN)
Steps:
- 1. In mortar or processor, combine garlic, chili, and salt. Add tomatoes and blend. 2. Fry chopped green onion in oil in a pan for 1-2 minutes. Add tomato mixture to pan and cook until tomatoes break down and become liquidy. Add cilantro, soy, lime juice, and sugar and stir to combine. 3. Allow mixture to cool and eat with sticky rice.
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Ratings 5Category AppetizerCuisine LaoEstimated Reading Time 7 mins
- Arrange the tomatoes, shallots, chilies, and two of the green onions over a grill pan or on a rimmed baking sheet. Cook, turning occasionally, on a heated grill or under a broiler until blistered and charred on all sides (but not completely burnt). Remove the green onions, chilies, and shallots if they become charred before the tomatoes. Set aside until cool enough to handle.
- Using a large mortar and pestle, mash the garlic cloves into a paste. Remove the stems (and seeds for less heat) from the chilies, chop, and add to the garlic. Chop the shallots and charred green onions, then mash with the garlic and chilies. Roughly chop, and mash the tomatoes with the rest of the vegetables to form a chunky sauce. Mix in the lime juice, fish sauce, and cilantro. Adjust seasonings to taste.
- Thinly slice the remaining green onion and sprinkle over the sauce for garnish. Serve with sticky rice, grilled meat, and vegetables.
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