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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




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

Anonymous 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.

 
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