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
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.