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.

8 thoughts on “Jeow Mak Keua

  1. Great pictures and recipes. I am writing a blog as part of an RGU University module, wondering if you would provide me with a quote I can include as I plan on linking to your blog! It is about healthy eating on a budget in scotland and the obesity epidemic. Do you think it is possible in Scotland to eat healthy on a budget?

    • Hello. I’m lucky enough not to have food shop on a very restricted food budget so I think it’d be a bit false of me to give a definitive yes or no. If the budget isn’t too low, I think it’s possible by planning carefully and reducing the amount of meat based meals. Also suspect it relies on folk having reasonable cooking skills too though and not everyone does.

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