Google search

Sunday, July 15, 2007

Jeow Ba Dek - Lao Traditional Dipping Sauce

Other versions of this traditional Thai and Lao dipping sauce:
For 'jeow ga be' use shrimp paste instead of salted gourami fish
For 'jeow ga boo' use crab paste instead of salted gourami fish
For 'jeow bee' add 1 tablespoon of gall bladder and mix with any dipping sauces to give the sauce a bitter flavour

Jeow Ba Dek
½ teaspoon chopped lemongrass
½ teaspoon chopped galangal
½ teaspoon chopped garlic
1 chopped kaffer lime leaf
2 tablespoons chopped or minced salted gourami fish (ba dek)
1 teaspoon fish sauce (optional)
3 tablespoons lime juice

In a Thai / Lao Mortar & Pestle Set pound lemongrass, galangal, garlic, and lime leaf until smooth. Add minced salted gourami fish and squeezed lime. Mix and serve with sticky rice and jasmine rice

Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.


2 comments:

Hamster said...

Hi. If you are interested in Thai cooking be interested in this website.
www.thaifoodtonight.com
It's got about 30 recipes each one with a cooking video to go along
Good if you like to try cooking Thai food at home

Joe said...

I used to have Lao Roommates and I thought we had a sticky rice dipping sauce that had a hint of liver or possibly duck (raw or cooked-not sure) as a base for sauce.

 
Watch the latest videos on YouTube.com
Copyright 2006-2008 Manivan Larprom. All rights reserved.