Roasted Thai Jaew Peppers Coming to a Store Near You!

Spicy Condiment from SE Asian

This delicious spicy condiment is packed with smooth blend of garlic and salty goodness! With no added preservatives, it can be used on many dishes.  It is garnished with fresh Cilantro and Green Onions.

It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Can  be ordered as vegetarian or not. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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Houngsa Jerky, Coming to Stores near you in USA!

Houngsa, Laos Jerky Made In America

Order online or at Asian Stores near you.  Houngsa Jerky is the modern Jerky recipe from Northern Laos.  From the people who brought you Jaew Bong! Jerky goes great wit sticky rice and Jaew Bong.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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Houngsa Jerky Coming Soon!

Houngsa Laos

One of the partners that brought you Jaew Bong is about to release a Jerky product that will blow your mind!  The recipe combines the old and the new.  The product will be sold in 1 pound and half pound.  It is to be called, Houngsa Jerky.  Houngsa or sometimes spelled as Hongsa is a small town in Northern Laos.  

It is a great compliment with Jaew bong and sticky rice.  Some may argue that the three dishes goes hand in hand.  

Coming Soon!

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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What makes Jaew Bong so Good. Best Asian Condiment in the World. Jaew Bong And Its Deliciousness.

Jaew Bong And Its Deliciousness

Why this Laotian condiment chili paste has become a hit with culinary enthusiasts around the world?

If you have ever been to Southeast Asia, Laos in particular, you have probably tasted the rich and flavorful Jaew Bong (pronounced �jaiwl,� ) dipping sauce. The delicious paste is a staple in Lao cuisine, with more and more Westerners falling in love with the chili paste after visiting the area. It is packed with so many rich flavors it can be overwhelming.  It is spicy, salty and sweet all at the same time and goes well with a variety of dishes.  Jaew Bong (in Lao, it is referred to as ???????).   For hundreds of years, a Laotian Farmer or Fisherman would simply pack a small basket of sticky rice (which is a staple of Laos food), dried fish and jaew bong before heading out to work.  Jaew Bong then and now can be kept in a room temperature and simply has a long shelf life.  It is a condiment that takes any dish and makes it unforgettably scrumptious.

Sometimes seen as Jeow or Jaeo, there are different versions of the paste in Thailand and Cambodia, but its purpose is always the same � it is a dipping sauce that adds remarkable flavor to sticky rice or any other foods that are bland. The paste is an essential part of any Lao meal and the varieties are endless, ranging from simple blends of chili and salt to more in-depth recipes that are handed down from generation to generation in families.

Although there are many variations for the spicy paste, Jaew Bong in particular is a pickled chili paste that can be used with anything that a Westerner would usually eat with hot sauce or ketchup.  And since it is pickled and the presence of chili, oil, salt and citrus acid, the paste stays fresh for several months at room temperature.

Most recently Western chefs have been using it as cooking oil� We urge you to explore your new go to kitchen secret weapon! 

Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Filipino Stuffed Eggplant Asian Cooking Recipe Cuisine

Philippines Rellenong Talong (Stuffed Eggplant)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

2 eggplants (aubergines), halved lengthways

2 teaspoons salt

1 tablespoon oil

3 garlic cloves, finely chopped

1 onion, finely chopped

250 g (9 oz) minced (ground) pork

1 large ripe tomato, chopped

1 teaspoon freshly ground black pepper

80 g (2� oz/1 cup) fresh breadcrumbs

1 egg, beaten

dry breadcrumbs for coating

oil for frying

Directions:

Put the eggplant and 1 cup water in a saucepan with 1 teaspoon of the salt. Bring to the boil, then reduce the heat to low and simmer until tender but not too soft. 

Remove the eggplant from the water and place over paper towel, cut sides down, to drain. Scoop out some of the flesh, leaving a firm shell. Finely chop the flesh and set aside.

Heat the oil in a large heavy-based frying pan over low heat. Add the garlic and onion and cook until golden. Add the pork and stir-fry until it changes colour.

Add the tomato, pepper and remaining salt and cook for 15 minutes. Add the eggplant pulp and continue cooking until the mixture starts to dry out. Remove from the heat, stir in the fresh breadcrumbs, taste and season with salt and freshly ground black pepper, if desired.

Divide the mixture among the eggplant halves to fill each one, then brush over the tops with the egg and scatter over the dry breadcrumbs to coat.


Heat the oil in a large heavy-based saucepan over medium heat. Add the eggplants and cook on one side for 10 minutes, before gently turning and cooking the top until golden. Serve hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Vietnamese Crisp-fried Tofu in a Tangy Tomato Sauce Asian Cooking Recipe Cuisine

Vietnam Crisp-fried Tofu in a Tangy Tomato Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

peanut oil for deep-frying

1 lb firm tofu, rinsed and cut into bitesize cubes

1 Thai chili, seeded and chopped

1 oz fresh root ginger, peeled and finely chopped

4 garlic cloves, finely chopped

6 large ripe tomatoes, skinned, seeded and finely chopped

2 tbsp fish sauce

2 tsp sugar

mint leaves and strips of red chili, to garnish

Directions:

Heat enough oil for deep-frying in a wok or heavy pan. Fry the tofu, in batches, until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

Reserve 2 tbsp oil in the wok. Add the shallots, chili, ginger and garlic and stir fry until fragrant. Stir in the tomatoes, fish sauce and sugar. Reduce the heat and simmer for 10-15 minutes until it resembles a sauce. Stir in half a cup of water and bring to a boil.


Season with a little pepper and return tofu to the pan. Mix well and simmer gently for 2-3 minutes to heat through. Garnish with mint leaves and chili strips and serve immediately.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Sri Lankan Beef Smoore Asian Cooking Recipe Cuisine

Sri Lanka Mas Ismoru (Beef Smoore)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

1.5 kg (3 lb 5 oz) silverside or round steak (in one piece)

2 onions, finely chopped

6 garlic cloves, finely chopped

1 tablespoon finely chopped fresh ginger

1 cinnamon stick

10 curry leaves

1 stem lemongrass or 2 strips lemon zest

3 tablespoons Ceylon curry powder

� teaspoon fenugreek seeds

125 ml (4 fl oz/� cup) vinegar

� pickled lime or lemon

500 ml (17 fl oz/2 cups) thin coconut milk

1 teaspoon ground turmeric

2 teaspoons chilli powder, or to taste

2 teaspoons salt, or to taste

250 ml (8� fl oz/1 cup) thick coconut milk

50 g (1� oz) ghee

Directions:

Pierce the meat all over with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee. 

Cover and simmer gently for 1� �2 hours, or until the meat is tender. Add the thick coconut milk and cook, uncovered, for a further 15 minutes. Remove the meat to a serving dish and, if the gravy is too thin, reduce by boiling rapidly. Transfer the gravy to a bowl.


Heat the ghee in the cleaned pan over low heat. Add the beef and brown on all sides, then return the gravy to the pan and heat through. Serve while warm.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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