{"id":6238,"date":"2019-06-06T00:00:00","date_gmt":"2019-06-06T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/tomato-and-vietnamese-balm-jeow\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"tomato-and-vietnamese-balm-jeow","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/tomato-and-vietnamese-balm-jeow\/","title":{"rendered":"Tomato and Vietnamese balm jeow"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a01 head garlic\u00a0<br \/>\n\u2022\u00a0\u00a01 handful red or brown shallots<br \/>\n\u2022\u00a0\u00a05 \u2013 7 small red chillies (or 2 \u2013 3 larger ones)\u00a0<br \/>\n\u2022\u00a0 2 large tomatoes\u00a0<br \/>\n\u2022\u00a0\u00a01 t salt\u00a0<br \/>\n\u2022\u00a0\u00a02 T fish sauce sugar and lime juice to taste (optional)\u00a0<br \/>\n\u2022\u00a0 \u2153 C Vietnamese balm leaves (dried leaves or lemon balm may be substituted) or coriander leaves substitute\u00a0<br \/>\n\u2022\u00a0 2 T stock or water to adjust jeow consistency<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/steemit.com\/laos\/@mithunasiriphong\/lao-food-and-desert\" data-entity-type=\"file\" data-entity-uuid=\"49ffe3e2-55d3-4df1-850e-c7032632834b\" src=\"\/sites\/default\/files\/public\/inline-images\/%E0%BB%9D%E0%BA%B2%E0%BA%81%E0%BB%80%E0%BA%A5%E0%BA%B1%E0%BB%88%E0%BA%99.jpg\" width=\"800\" height=\"606\" loading=\"lazy\" \/>Kees Sprengers (Food from Northern Laos)<\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0\u00a0Thread the chillies on toothpicks or a bamboo satay skewer.\u00a0<br \/>\n2.\u00a0\u00a0Place the head of garlic, shallots, threaded chillies and tomatoes on a wire rack or mesh screen and grill over a low flame using a charcoal or gas burner. Alternatively, place the ingredients on a sheet of tinfoil and grill over an electric element or under an oven grill for the same durations.\u00a0<br \/>\n3.\u00a0\u00a0Turn the ingredients frequently while grilling. The chillies should be grilled until black and soft inside (about 12 minutes). When each is ready, remove from the grill and place on a plate. Deskewer the chillies and peel the garlic cloves, shallots and the tomato.\u00a0<br \/>\n4.\u00a0Place the salt, fish sauce and a small amount of sugar in a mortar or food processor.\u00a0<br \/>\n5.\u00a0Add the chillies, garlic and shallots to the mortar and pound several minutes. Add the tomatoes and pound until smooth.\u00a0<br \/>\n6.\u00a0To finish, add the finely chopped Vietnamese balm and up to 2 tablespoons of water or liquid stock until a thick paste is formed. Taste and adjust flavour with extra salt, sugar and\/or souring agent<\/p>\n<p><strong>Information by<\/strong> <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n<p><strong>Video by<\/strong>\u00a0\u00a0<a href=\"Nuck Khmu\">Nuck Khmu<\/a><\/p>\n<p>\n\u00a0<\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6238","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"This simple, easy jeow is good with grilled fish and sticky rice.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6243,"pkl_story_video":"","pkl_story_image_credits":"steemit.com","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6238","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=6238"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}