Ginger, garlic and fermented soybean jeow

Ginger, garlic and fermented bean paste jeow (Tai Neua style)
Ginger, garlic and fermented bean paste jeow (Tai Neua style)
Ginger, garlic and fermented bean paste jeow (Tai Neua style)

This Tai Neua jeow was prepared for us in Ban Siliheuan and bursts with flavour. The sweetness of the sugar and the sharp tang of the ginger and garlic are softened by the spicy umami flavour of  fermented soy bean paste.

Mak lod berries
Mak lod berries

It is served with very sour berries (mak lod ໝາກລອດ) wrapped in spring onion leaves and coriander (cilantro). The berry tree grows in the forest and around the homes of Tai Neua people. The berry ripens and yellows until it is too sweet to eat. Crab apples, cranberries, unripe plum slices or cape and ordinary gooseberries would easily substitute for the mak lod  – the sourer the fruit the better.

Ingredients

1 knob ginger, the size of three fingers
6 big garlic cloves
15 small dried chillies, not bird’s eye chillies
3 – 4 tablespoons (2 rounded Chinese soup spoons) fermented tua nao paste or substitute such as miso or Korean fermented bean paste
3 tablespoons raw cane sugar
1 tablespoon MSG
Salt, added depending on the saltiness of the khao soi paste

Method

Pound the garlic in a mortar with half a teaspoon of salt for a minute and then add the ginger. When the paste is well integrated and squishy, remove it to a bowl and set aside. String the chillies on a skewer and roast over the fire or gas flame or under an electric grill until semi blackened but not immolated. Deskewer into the empty mortar and pound until well mixed and broken up. Then add thefermented  bean paste and pound again. Put the ginger and the garlic paste back into mortar, pound a bit and add the sugar and MSG until all is well mixed. Taste and adjust the levels of salt, sugar and MSG to suit your own taste.

Wrapping mak lod in spring onion and coriander prior to dipping the morsel into jeow
Wrapping mak lod in spring onion and coriander prior to dipping the morsel into jeow

To serve, take a mak lodt berry (which is VERY sour) and remove the pit with a sharp knife. Wrap the sour fruit with a piece of coriander (cilantro) and spring onion leaf, then dip the little bundle in the jeow and pop into your mouth. A taste explosion will ensue. Any very sour berry could be eaten this way, such as gooseberry, a slice of crab apple etc.

© Food From Northern Laos | Galangal Press