C/w Nana: Lao Tomato, Mushroom & Chili Sauces (ແຈ່ວສາມແບບ == Jeo Sahm Bap)

Jeo (ແຈ່ວ = sometimes transliterated as "jaew" or "jell") is the generic name for Lao spicy dipping sauces. The preferred way to eat jeo by dipping sticky rice into it. In this video, I will show how to make jeo using three different main ingredients: tomatoes, mushrooms, and peppers. The common ingredients in all three jeo are: Shallots Garlic Chili Peppers Salt Fish Sauce Padek (optional) MSG (optional) All the vegetables are usually charred, either by grilling, broiling, or roasting. The main ingredients are usually charred like the other vegetables, but sometimes can be boiled, such as the case of the tomatoes. For best taste, use a mortar ("koke") and pestle ("sahk") to smash the ingredients together. If you don't have a mortar and pestle, you can use an electric blender. In the video, I will show Jeo Maklen (Tomato Jeo), Jeo Makphet (Pepper Jeo), and Jeo Het (Mushroom Jeo). For the tomatoes, I will show charred and boiled methods. For the other two, I will only show the charred method. As you watch the video, use my measurements only as a guide. You will still have to taste and adjust to your liking. Everyone likes different tastes, and the veggies don't also have consistent tastes everytime. You can try different main ingredients as well, such as Asian eggplants, dried fish, or even hard-boiled eggs. Once you get used to the methods, there is pretty much no limit to the jeo you can make. ENJOY! If you tried this or any of my other recipes, please post your results on my Facebook fan page at   / cookingwithnana   or on my Google+ page at https://plus.google.com/1140066147833... :: Cooking with Nana: Lao Pepper Sauces - 3 Kinds (ແຈ່ວສາມແບບ == Jeo Sahm Bap) Hosted by Nana Sanavongsay Filmed & Edited by Alisak Sanavongsay "Ma Der, Ma Der" means "Please come join us" in Lao language. Also follow me on these other Social Networks: FB --   / cookingwithnana   Twitter --   / munsipenbapsi   Instagram --   / cookingwithnana