Jeow Mak Keua

 

I took part in two cooking courses last summer: one in Vietnam and one in Laos.  Despite preferring Vietnamese food generally, it’s two Laos dishes I’ve found myself making most at home.  The first is stuffed lemongrass.  It’s a cracker of a recipe and I’ll share it very soon.  The second is Jeow Mak Keua – a very spicy aubergine dip/paste.  It’s one of my favourite things right now.   I like to eat it with brown rice and nothing else but it’s very nice as a side dish for grilled meat.

Jeow Mak Keua (As learnt at Tamarind cooking school)

1 medium aubergine 

1 large red chilli

2 fat cloves of garlic

Fish sauce

1 spring onion, chopped

Small handful of coriander. chopped

  • Prick the aubergine all over then thread it on to a skewer along with the garlic and chilli.  Cook under a hot grill or on the BBQ until charred on the outside and soft on the inside.
  • Peel the garlic and chilli and pound to a paste with a pinch of rock salt using a mortar and pestle.  (Remove the seeds from the chilli if you don’t want it too hot)
  • Peel the aubergine and cut into rough chunks. Add to the mortar and pound with the chilli/garlic paste until combined.
  • Stir in coriander and spring onion then add fish sauce to taste.