Featuring:
YOUR WILD MAK KHEN PEPPERS
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Jeow Mak Len
Serves
4+ (to share)
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
- Large fresh red tomatoes (2)
- Cloves of garlic (6)
- Shallots (4)
- Fresh Birds Eye Chilli (Green & red, 4 of each)
- Small bunch of coriander
- Fish Sauce
- Salt
- Yoyo Mak Khen Pepper
- White sugar
- Firstly wash the vegetables and chop the coriander and chillies. Peel the garlic and shallots.
- Place the garlic, shallots, chillies and tomatoes (whole) in the oven to roast them at 180°c for around 20 minutes until they start to brown.
- Take the roasted veg out of the oven and place into a pestle and mortar to grind and mix them together until they turn to paste.
- Add salt, sugar, Mak Khen and a little fish sauce (teaspoon) and continue to grind and mix them again.
- Finally add coriander to finish.
Tips
- Dip sticky rice into the jeow paste and enjoy.
- Add more or less chillies as to your heat level.
- Vegans can omit the fish sauce – it still tastes good without.
- Whilst oven roasting is best, frying the garlic, shallot and chillies in a pan is possible too.
