Jeow Mak Len (Lao Spicy Tomato Dipping Sauce)
Jeow Mak Len (Lao Spicy Tomato Dipping Sauce)
Ingredients
- 1 package grape tomatoes
- 4 shallots, small, or 2 medium
- 15 Thai chilies, adjust to taste
- 5 garlic cloves
- 2 tablespoons fish sauce
- 1/2 tablespoon padaek, fermented fish sauce
- 1/3 cup cilantro, chopped
- 1 tablespoon white sugar
- 1 dash MSG
- 1 pinch salt
Instructions
- 1
Preheat your air fryer to its highest setting. Place the grape tomatoes, shallots, and garlic cloves in the air fryer basket. Cook for about 10 minutes, or until they begin to soften and lightly char.
⏱️ 10 min•🌡️ 400
- 2
Add the Thai chilies to the air fryer with the tomatoes, shallots, and garlic. Continue to cook for another 5 minutes, or until all ingredients have a nice char and the tomatoes are blistered. The chilies are added later to prevent them from burning too quickly.
⏱️ 5 min•🌡️ 400
- 3
Carefully remove the cooked ingredients from the air fryer and allow them to cool slightly for about 10 minutes, making them easier to handle.
⏱️ 10 min
- 4
Transfer the cooled garlic, shallots, and Thai chilies to a mortar. Add the white sugar, salt, and MSG. Begin to smash with a pestle until you achieve a coarse paste or your desired texture.
⏱️ 5 min
- 5
Add the blistered tomatoes to the mortar with the smashed ingredients. Continue to smash until the tomatoes are broken down and you have a slightly chunky consistency for the sauce.
⏱️ 5 min
- 6
Stir in the fish sauce and padaek (fermented fish sauce) into the mortar. Mix well to combine all the flavors. Taste and adjust seasonings as needed, adding more fish sauce, sugar, or salt if desired.
⏱️ 3 min
- 7
Finally, add the chopped cilantro to the sauce and mix until it is evenly distributed. Serve immediately with fresh sticky rice and your favorite protein.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jeow Mak Len (Lao Spicy Tomato Dipping Sauce)
- 1 package grape tomatoes
- 4 shallots, small, or 2 medium
- 15 Thai chilies, adjust to taste
- 5 garlic cloves
- 2 tablespoons fish sauce
- 1/2 tablespoon padaek, fermented fish sauce
- 1/3 cup cilantro, chopped
- 1 tablespoon white sugar
- 1 dash MSG
- 1 pinch salt
Instructions
- 1
Preheat your air fryer to its highest setting. Place the grape tomatoes, shallots, and garlic cloves in the air fryer basket. Cook for about 10 minutes, or until they begin to soften and lightly char.
⏱️ 10 min•🌡️ 400 - 2
Add the Thai chilies to the air fryer with the tomatoes, shallots, and garlic. Continue to cook for another 5 minutes, or until all ingredients have a nice char and the tomatoes are blistered. The chilies are added later to prevent them from burning too quickly.
⏱️ 5 min•🌡️ 400 - 3
Carefully remove the cooked ingredients from the air fryer and allow them to cool slightly for about 10 minutes, making them easier to handle.
⏱️ 10 min - 4
Transfer the cooled garlic, shallots, and Thai chilies to a mortar. Add the white sugar, salt, and MSG. Begin to smash with a pestle until you achieve a coarse paste or your desired texture.
⏱️ 5 min - 5
Add the blistered tomatoes to the mortar with the smashed ingredients. Continue to smash until the tomatoes are broken down and you have a slightly chunky consistency for the sauce.
⏱️ 5 min - 6
Stir in the fish sauce and padaek (fermented fish sauce) into the mortar. Mix well to combine all the flavors. Taste and adjust seasonings as needed, adding more fish sauce, sugar, or salt if desired.
⏱️ 3 min - 7
Finally, add the chopped cilantro to the sauce and mix until it is evenly distributed. Serve immediately with fresh sticky rice and your favorite protein.
⏱️ 2 min