When my parents visit I can always count on there being some jaeow in the kitchen, a chutney-like paste that’s pounded in a mortar and pestle. There are so many variations of it, whatever’s available be it roasted tomatoes or mushrooms, we made a lot with green chilis this time as they were in season at Zion Korean Market on Mercury St. in San Diego. Served with some sticky rice and some steamed squash and beans from my neighbor’s garden, it’s a simple veggie meal, Lao style.

Roasted Green Chili Jaeow

12 fresh green chilis, roasted

5 cloves garlic (unpeeled), roasted

1 large shallot (cut in 4 pieces), or 2 medium size shallots, roasted

1 tsp sugar

1/4 tsp salt

1 tsp fish sauce

2 sprigs of cilantro, chopped


1. Roast the green chilis, peeled shallots and the unpeeled garlic on an open fire/broiler. It’s easiest to skewer the garlic and shallots so you don’t lose any over an open flame, my mom didn’t bother getting bamboo skewers so she sliced off a few thin sticks off the top end of a chopstick. Once roasted/lightly charred, remove the skins from the garlic cloves.

2. Lightly pound the roasted green chilis, garlic and shallots in a mortar and pestle, add in all the remaining ingredients. Mix to a chunky paste. Form a bite size ball of sticky rice in your hand and top it off with a bit of jaoew.


One Comment to “jaeow”

  1. What a delicious post thanks for sharing this. I enjoyed reading it very much.I love food and this post just made me hungry.

    Check out this great recipe also everyone:

    French Bread Pizza

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