Lao Dips - Pepper Dip | Tomato | Mushroom

Monday, August 30, 2021

 

INGREDIENTS

  • 1 oz Thai chili peppers (~12)
  • 1 garlic clove
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp lime juice
  • 2 Tbsp fish sauce (3 crab brand)
  • Chop cilantro and green onion

INSTRUCTIONS

1) Place the chili peppers, garlic clove, salt, and sugar in a mortar and pestle. Pound until the pepper become a nice paste. 

2) Scrap the pepper into a small bowl and add in lime juice, fish sauce, chopped cilantro and green onion. Mix well and serve with you favorite meat! 

 

NOTES

You can add more lime juice for more sourness. Freezing the chili pepper ahead of time will make it easier to pound into a finer paste. You can add as much cilantro and green onion as you want.



Pepper Dip #2: Nam Jim Jaew (แจ่ว)

INGREDIENTS

  • 2 Tbsp tamarind concentrate
  • 1/2 Tbsp palm sugar chopped finely*
  • 1 Tbsp fish sauce (3 crab brand)
  • 1 Tbsp lime juice
  • 1 tsp (or more) Thai chili flakes
  • 1 small shallot sliced
  • 1 Tbsp toasted rice powder
  • 1 Tbsp green onion chopped
  • 4 cilantro sprigs chopped

INSTRUCTIONS

1) Mix everything in a small bowl and taste to adjust. Serve with your favorite grilled meat. 

*finely chop the palm sugar so it's easier to dissolve. 

Add more chili flakes to make it spicier! 

NOTES

This dip is good the day of. If you make it a day ahead, the toasted rice powder will absorb most of the liquid and make the dip thick. It won't taste as good as the day of.


Tomato Pepper (Txiv lwg suav hov txob)

Hello tomato season!

Seasonal tomatoes have arrived and they are growing beautifully this year. I LOVE LOVE LOVE fresh seasonal tomatoes since they are so sweet and full of great flavor. Here are two simple tomato pepper we love to eat in my family. One roasted and one fresh. Super quick and tasty. These tomato pepper goes great with any kind of grilled meat. I love them with fried chicken, grill pork belly, fried fish, and steak. So give it a try and let me know what you like to put in your tomato pepper. Happy cooking!


INGREDIENTS

  • ---ROASTED TOMATO PEPPER---
  • 10 oz cherry tomatoes (roughly 1 1/2 cups)
  • 2 Thai chili pepper
  • 1 garlic clove
  • 2 shallots (chopped)
  • 2-3 green onions (chopped)
  • 1/4 cup chopped cilantro
  • 1/2 tsp salt
  • 1 Tbsp fish sauce (3 crabs brand if you have it)
  • ---FRESH TOMATO PEPPER---
  • 10 oz cherry tomato (roughly 1 1/2 cups) sliced in half
  • 2 Thai chili pepper minced
  • 2 green onion (chopped)
  • 2 Tbsp chopped cilantro (add more if you like)
  • 1 Tbsp fish sauce (3 crabs brand if you have it)
  • Pinch of salt

INSTRUCTIONS

ROASTED TOMATO PEPPER

1)  In a foil lined pan, place the cherry tomatoes, peeled and cut shallots, the smashed garlic, and 2 chili pepper on. Cook in the oven under broiled @ 500' F for about 12-15 minutes or until it is nicely roasted. Take out and let it slightly cool.

2) In a mortar and pestle, add in the roasted shallots, garlic, pepper, and 1/4 tsp of salt. Pound until the peppers are completely smashed up. Then add in the roasted tomatoes and pound away. Once it is nicely pounded, add in the chopped cilantro, green onions, and fish sauce. Mix well, taste and serve!

FRESH TOMATO PEPPER

1) In a bowl add in the sliced tomato, minced pepper, cilantro, green onions, fish sauce, and pinch of salt. Mix well, taste, and serve!

Mushroom Pepper: Hov Txob Nceb


Another pepper dip is here! We are going to be making mushroom pepper dip. One of my mom’s favorite pepper dip and one I grew up loving as a kid. Full of umami, spice, herbs, and simplicity. Great over rice and or alongside any grilled meat. Very simple to make and also very delicious. In Hmong Leeg, we call this Hov Txob Nceb: Hov Txob means pepper and Nceb means mushroom. I hope you all can give this pepper dip a try and let me know if you like it. Do let me know what you like to put in your mushroom pepper dip if you’ve made it before! Yeah yeah! Happy Cooking!

Main Ingredients

Mushroom: The classic white button mushroom. You can use other mushroom you desire. I suggest using ones that cooks well and release moisture.

INGREDIENTS

  • 1.5 lb chopped white button mushrooms
  • 2 shallot rough chopped (½-1 cup)
  • 2 garlic cloves
  • 4 green onion (white and green part separated)
  • 6 Thai chili pepper (more or less depends on you)
  • 1/2 cups chopped cilantro
  • 1/2 cups chopped green part of the green onion (from above)
  • ½ tsp salt
  • 2 tsp fish sauce

INSTRUCTIONS

  1. Rinse and cut the mushroom. For a finer dip, cut the shrooms smaller. For a chunkier dip, leave them a little bit bigger.

  2. Prep/cut the herbs.

  3. Line 2 baking sheets with foil and place the cut up shrooms on one and the shallots, pepper, garlic, and white part of the green onions in one. Bake under broil @ 450 for 8 minutes, stir and for another 8 minutes. After 16 minutes total, take out the tray that has the shallots. They should be nice and charred/cook. If you want it more charred, cook it longer. Continue cooking the shrooms for an additional 8 more minutes or so (total time of about 25-30 minutes). Cooking time may vary on your oven. Make sure to stir the shrooms every 8-12 minutes for even cooking. Once cooked, take it out of the oven & cool for 2-3 minutes.

  4. In a mortar n pestle, add in the roasted chili, shallots, garlic, and white parts of the green onion along with 1/2 tsp of salt. Pound until the peppers are smashed up. Then add in the mushrooms liquid and all. Pound. Then add in the chopped cilantro and green part of the green onion. Pound and then add in the fish sauce. Mix well. Taste to adjust and serve! Eat it white rice or as a side dish with meat etc.

Credit:  https://chawjcreations.com/

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