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Lao Chili Sauce (Jaew Bong)

thai, sauces, side dishes

1 cloves garlic; unpeeled
4 shallots; unpeeled, (1 cup)
6 dried red chilies
1 tablespoon finely chopped galangal; or combine
1 teaspoon minced gingerroot; and
1 teaspoon minced lime or lemon zest
salt
1/4 teaspoon Thai fish sauce
2 tablespoons warm water
1/2 cup coarsely chopped coriander

This is an adaptation of a classic salsa from Luang Prabang, the old royal capital of Laos. A beautiful deep red-brown in colour, it is eaten with sticky rice and grilled meat, cooked vegetables (dip them in it) or a mild dish such as Pork Simmered in Coconut Milk. Grilled shallots and garlic spiked with citrus-and-ginger-tasting galangal give the sauce a rich flavour. Dried chilies make it hot but not fiery. Traditional versions are hotter than this one and can include small chewy bits of dried water buffalo skin. For a traditional amount of heat, use 10 dried chilies. Heat a cast-iron skillet over medium high. Place garlic and shallots in the skillet and dry-roast until browned and blackened on all sides and well softened. Alternatively, roast over a charcoal fire. Set aside to cool slightly. Return skillet to medium low heat and add chilies. Cook, using tongs or chopsticks to turn chilies frequently until they emit an aroma. Do not allow to blacken; heat gently until they are dried out and brittle. Alternatively, place on a rack over a barbecue flame. Transfer chilies to a mortar; pound to a powder. Add galangal and a pinch of salt and pound to incorporate. Alternatively, place chilies, galangal and salt in a food processor and process. Transfer mixture to a small bowl and set aside. Squeeze shallots and garlic out of skins; discard peel. Coarsely chop shallots and garlic. Place in a mortar or food processor with a pinch of salt and pound or process until smooth. Add reserved chili galangal mixture and pound or process to blend well. Transfer to a small serving bowl. Add fish sauce and warm water; stir to blend well. The mixture should be very moist smooth; add a little more warm water if necessary. Season with more salt or fish sauce if desired. Stir in half the coriander leaves. Sprinkle remainder or top. Serve at room temperature with Thai Sticky Rice and Pork Simmered in Coconut Milk.

Contributor: President's Choice Magazine - October, 1998

Yield: 1 cup

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