#eggplant #eggplantrecipe #asianeggplant #easyrecipe #recipe #laofood #khmerfood #thaifood #iumien #hmong #hmoob #laos #jeow #papayasalad
Jeow Mak Khua Recipe. A Lao Asian Egg Plant Pepper Sauce. This is also Shared and made within The Thai Issan, Hmong, Iu Mien, Lahu, Laven, Eteen, Tai Dam, Tai Lue, Khmu, and The Lao Yaw Cultures.
This is best paired with BBQ Meats, Fried or Baked Meats, Steamed Veggies, Fresh Herbs, Stir Fry’s, and Sticky Rice.
For those who never had this. The Flavors are Spicy, Garlicky, Salty, a little Pungent, and Savory. This is eaten with Glutinous Sticky Rice. Which offset the Saltiness for a Balance in Flavors.
Recipe:
1 Cup of Steamed Asian Eggplant
6 Garlic Roasted Cloves 🧄
1 Cup of Sliced Shallot
Your desired amount of Roasted Chili Peppers 🌶️
1. First Wash and Clean your Asian Eggplants. Next. Steam your Asian Eggplants. Once it’s ready. You should be able to poke it through with a Chopstick
Next add your desired amount of Chili Peppers, 1 Cup of Sliced Shallots, and 6 Garlic Cloves, into an Air Fryer.
2. Next Air Fry for 15 Mins at 375.
3. Next in a Pestle & Mortar smash roasted chili peppers, and garlic into a paste. Follow by adding Steamed Asian Eggplant and smashing it to your desired consistency.
4. Once Complete, season with
1 Teaspoon of MSG
3 Table Spoon of Fish Sauce
1 Teaspoon of Pa Dek (Unfiltered Fish Sauce)
Adjust to taste.
Lastly Garnish with minced Cilantro’s and Scallions.
This is best paired with BBQ Meats, Fried or Baked Meats, Steamed Veggies, Fresh Herbs, Stir Fry’s, and Sticky Rice.
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