{"id":6166,"date":"2019-06-19T00:00:00","date_gmt":"2019-06-19T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/prickly-ash-berry-jeow\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"prickly-ash-berry-jeow","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/prickly-ash-berry-jeow\/","title":{"rendered":"Prickly ash berry jeow"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a0 \u00a0\u00bd \u2013 1 t dried mak ken berries, dry roasted in a frying pan to release their aroma\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a06 cloves garlic, roasted\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a015 small or 4 large green and reddening chillies threaded on toothpicks and roasted over a grill<br \/>\n\u2022\u00a0\u00a0 \u00a0\u00bd \u2013 1 t salt\u00a0<br \/>\n\u2022\u00a0\u00a0 \u00a01 T soy sauce<\/p>\n<p>Serves two to six as a condiment with grilled pork or chicken.<br \/>\n\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Food from Northern Laos\" data-entity-type=\"file\" data-entity-uuid=\"6d0d1448-2dd6-441a-89e5-c87c7f592567\" src=\"\/sites\/default\/files\/public\/inline-images\/khaen.JPG\" width=\"337\" height=\"345\" loading=\"lazy\" \/>kees Sprengers (The Boat Landing Cookbook)<\/p>\n<p><strong>Method\u00a0<\/strong><br \/>\n1.\u00a0\u00a0 \u00a0Peel off the blackened skin of the garlic cloves and peppers.<br \/>\n2.\u00a0\u00a0 \u00a0In a small mortar, add \u00bd teaspoon of salt and mak ken to taste, using more with smaller chillies. Pound until the berries are crushed. Add the garlic and chillies; pound again.<br \/>\n3.\u00a0\u00a0 \u00a0If using large mild chillies, after roasting discard the stems, cut the chillies in small pieces and put in the mortar. Pound with the other ingredients, as above.\u00a0<br \/>\n4.\u00a0\u00a0 \u00a0Add soy sauce, pound to mix, taste and make any adjustments needed (salt, mak ken, soy sauce). Turn into a small serving bowl.<\/p>\n<p>\n\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Food from Northern Laos\" data-entity-type=\"file\" data-entity-uuid=\"7e795104-cb7b-4a01-aebc-0c52a999e4f3\" src=\"\/sites\/default\/files\/public\/inline-images\/khaen2.JPG\" width=\"340\" height=\"361\" loading=\"lazy\" \/>kees Sprengers (The Boat Landing Cookbook)<\/p>\n<p>Information by <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"type-of-story":[269],"class_list":["post-6166","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"Mak ken, prickly ash, is used widely in northern Laos. These wild berries are smaller and darker than Sichuan pepper, but they taste virtually the same. This jeow is a local favourite of the Akha ethnic group. If mak ken is unavailable, use Sichuan pepper. Both versions are delicious with grilled meat, particularly pork.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6171,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (The Boat Landing Cookbook)","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[247]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6166","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"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/247"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6166"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6166"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=6166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}