KAIPEN WITH JAEW BONG DIP Recipe
When Laotians make the jaew bong dip, they often toss in chewy bits of water buffalo skin. Some may consider that optional, however beef jerkey works great in place of the water buffalo skin.
Ingredients
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Chopped ginger | 1⁄4 Cup (4 tbs) (chopped finely) | |
| Garlic | 1⁄2 Cup (8 tbs), sliced (peeled) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Dried chile flakes | 2 Tablespoon (or to taste) | |
| Thai fish sauce/Vietnamese fish sauce | 1⁄4 Cup (4 tbs) | |
| Minced beef jerky | 1 Tablespoon | |
| Kaipen sheet | 1 , cut in rectangles 2 by 4 inches. |
Directions
1. Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
2. Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and jerky, if using, and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
3. In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with jaew bong dip.
2. Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and jerky, if using, and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
3. In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with jaew bong dip.
Comments
Comments: 4 |
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Anonymous says :
This is a Laotian snack and dipping sauce. Please change the cuisine type from Thai (incorrect category) to Laotian. Thanks!
Posted on: 16 September 2009 - 5:37am
shantihhh says :
It is listed as Asian! BTW many Lao and Isan (NE Thailand) dishes are the same and so is the culture and language intertwinned as at one time they were part of the same country.
The history of the Lao is the history of Laos and the history of Isan. These histories diverged in the 19th century, when the defeat of Vientiane Capitals in Asia.
Since then, both Thailand and Laos have carried out sustained campaigns to transform themselves into nation states centred on the Thai and Lao people respectively. In Isan this has meant the strengthening of the people's loyalties to Thailand, a process known as " Thaification". Many younger people in particular therefore prefer to consider themselves Isan rather than Lao: "Isan", literally meaning "northeast" implies belonging to Thailand, while "Lao" connotes instead a loyalty to Laos. In Laos, by contrast, the same process has resulted in the promotion of the Lao language and culture as the national language and culture.
Posted on: 17 September 2009 - 2:38pm
Laocook says :
Great information about the properties of the Kaipen and Bong recipe. Thanks.
BTW, Kaipen is actually River Moss.
:)
Posted on: 19 July 2009 - 6:55am
Chef
