{"id":5983,"date":"2019-07-19T00:00:00","date_gmt":"2019-07-19T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/jeow-bong\/"},"modified":"2024-10-22T22:35:40","modified_gmt":"2024-10-22T22:35:40","slug":"jeow-bong","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/jeow-bong\/","title":{"rendered":"Jeow Bong"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a0Dry chili pepers<br \/>\n\u2022\u00a0\u00a0Galangal<br \/>\n\u00a0 \u2022\u00a0\u00a0Ginger<br \/>\n\u00a0 \u2022\u00a0\u00a0Garlic<br \/>\n\u00a0 \u2022\u00a0\u00a0Onion<br \/>\n\u00a0 \u2022\u00a0\u00a0Salt<br \/>\n\u00a0 \u2022\u00a0\u00a0Stock powder<br \/>\n\u00a0 \u2022\u00a0\u00a0Sugar<br \/>\n\u00a0 \u2022\u00a0\u00a0Buffalo skin<br \/>\n\u00a0 \u2022\u00a0\u00a0Vegetable oil<\/p>\n<p><strong>Method<\/strong><br \/>\n\u00a0 1.\u00a0 Peel and clean galangal, ginger, garlic and onion. Stir all of them, then pound.<br \/>\n\u00a0 2.\u00a0\u00a0Roast buffalo skin, then bring to slice and soak the water<br \/>\n\u00a0 3.\u00a0\u00a0Remove out of chilies seed, then soak the water for 1 hour before chopping lightly. Stir chilies with dry buffalo skin and all ingredients which were prepared<br \/>\n\u00a0 4.\u00a0 Adjust with salt, sugar and stock powder<br \/>\n\u00a0 5.\u00a0\u00a0Able to keep it for long (3-5 months) unless you put into the jar or box<br \/><strong>More information<\/strong> <em>\u0e9b\u0eb6\u0ec9\u0ea1\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0ea5\u0eb2\u0ea7 (\u0ea7\u0eb4\u0e97\u0eb5\u0ec0\u0eae\u0eb1\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0ec4\u0ea7\u0ec9\u0e81\u0eb4\u0e99\u0e94\u0ebb\u0e99)<\/em><\/p>\n<p><strong>More video by<\/strong>\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCa2of-04ofYQVolzKjaiCKQ\" target=\"_blank\" rel=\"noopener\">May Laos.kitchen<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[128],"class_list":["post-5983","story","type-story","status-publish","format-standard","hentry","story-type-meals-and-snacks"],"acf":{"pkl_story_headline":"Jeow bong  is one of the  signature dish of Laos, easy to cook and delicious. serving with cook sticky rice or able to make as a product.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":5988,"pkl_story_video":"","pkl_story_image_credits":"May Laos.kitchen","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/5983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=5983"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=5983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}