Crab paste jeow (jeow nam bpoo)

Last updated on November 23, 2024
(first published: November 23, 2024)
by Andy Souvanhphukdee

In Luang Namtha, crab paste is as common an accompaniment to bamboo shoots as ketchup is to French fries or mint sauce is to lamb roast in the West. Prepare this jeow as part of any meal containing pickled bamboo shoots or other bamboo shoot dish. It can be made with either roasted or raw garlic. Raw garlic adds a sharp note.

Ingredients
•  2 t stock powder
•  1 head garlic, outer skin removed, top sliced off and the entire head sliced through into rough pieces
•  3 small green chillies
•  4 large pale green sweet chillies about 10 – 12 cm (4 – 5 in) long
•  1½ t crab paste water or stock to adjust consistency
Serves four.

Method
1.  String the small chillies together parallel to each other on a toothpick. Place it and the large chillies in the embers of a charcoal stove until blackened. Alternatively, grill on a wire rack over a gas flame or on a piece of tinfoil on an electric element. Turn occasionally. Remove when blackened and softened inside; set aside to cool for a minute.
2.  Put the stock powder and the chopped garlic in the mortar and pound together.
3.  Pick any loose black bits off the small chillies, remove stems and then add to the mortar. Pound.
4.  Peel the larger peppers, removing the stems and the hard top along with the seeds. Slice roughly into the mortar. Pound until the ingredients are juicily integrated. Add the crab paste and pound until a smooth, thick paste is formed. Thin with a couple of tablespoons of stock or water if necessary. Transfer to a bowl to serve.

Information by Food from Northern Laos (The Boat Landing Cookbook)
Video by KrazyKAT Recipes