Why this Laotian condiment has become a hit with culinary enthusiasts around the world.

Jaew Bong and Its Deliciousness

If you have ever been to Southeast Asia, Laos in particular, you have probably tasted the rich and flavorful Jaew Bong (jawl bong).  The delicious paste is a staple in Laos cuisine, with more and more Westerners falling in love with the chilli paste after visiting the area.  It is packed with so many rich flavors; it is an exotic adventure for the palate.  It is spicy, salty and sweet all at the same time and goes well with a variety of dishes.  

Jaew Bong (in Lao, is referred to as ???????).   For many centuries, Laotian Farmers or Fishermen�s would pack a small basket of sticky rice (a staple of Laos food), dried fish and jaew bong before heading out to for the day.  Jaew Bong, then and now can be kept in a room temperature and simply has an extremely long shelf life .  That was one of the main purposes of the condiment, it never goes bad.  Its second purpose is that it is a condiment that can take any dish and make it unforgettably scrumptious.

In modern time, shelf life is not as important as taste and appeal.  There are many versions of Jaew Bong being made, recipes being passed down from generation to generation and different communities using different sourcing.  This is happening all over the world.  Lao immigrants in foreign land are making their own, this very moment. 

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. The paste is an essential part of any Lao meal and the varieties are endless, ranging from simple blends of chilli and salt to more in-depth recipes.  Although there are many variations for the delicious paste, Jaew Bong in particular is a pickled chilli paste that can be used with anything that a Westerner would usually eat with hot sauce or ketchup.  

For those who don�t have the time needed to prepare Jaew Bong can opt for jarred versions of the popular Southeast Asian condiment, which will be available at a variety of specialty stores.  Coming Soon!

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.

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

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 Middle Eastern Eggplant and Yogurt Salad Asian Cooking Recipe Cuisine

Middle East Eggplant and Yogurt Salad

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:

1 pound eggplant, preferably small ones

1 medium onion, minced

3 garlic cloves, minced

I� cups yogurt, preferably whole-milk

Salt and black pepper to taste

Pinch of cayenne

� cup chopped fresh parsley or mint leaves

Directions:

Start a charcoal or wood fire or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source. Cut the eggplants in half lengthwise up to the stem, but do not cut through. Spread about two thirds of the onion and garlic between the eggplant halves and press the halves back together.

Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Don't worry if the skin burns a bit. 

Meanwhile, mix the remaining garlic and onion with the yogurt; season to taste with salt, pepper, and a little cayenne.
When cooked, let the eggplants cool a bit, then peel off the skins and let cool further. 

Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing. Chill if time allows or serve at room temperature; in either case, garnish with the parsley or mint

Find Local Asian Markets

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 Korean Naengmyon Make Asian Cooking Recipe Cuisine

Korea Naengmyon (Cold Buckwheat Noodle Soup)

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:

2 pounds beef brisket

2 pounds beef bones

1 carrot, peeled

1 onion, peeled

10 thin slices peeled fresh ginger

2 garlic cloves, peeled and lightly crushed

1 tablespoon sugar

1 tablespoon white wine or rice wine vinegar

� cup soy sauce, plus more for serving

Salt and black pepper to taste

1 pound Korean buckwheat and potato starch noodles or Japanese buckwheat (soba) noodles

1 cup Lightly Pickled Cucumber 

1 cup daikon kimchi, diced, or sliced daikon, pickled as for Lightly Pickled Cucumber 

1 Asian pear or Granny Smith apple, peeled, cored, and grated

2 fresh long red chiles or long green Italian peppers, stemmed, seeded, and minced

3 or 4 hard-cooked eggs , peeled and cut in half

About 1 teaspoon hot red pepper flakes, preferably Korean

Hot mustard, like Colman's, for serving

Directions:

Combine the first 6 ingredients in a pot with water to cover; bring to a boil, then adjust the heat so the mixture simmers. Cook, partially covered, for about 2 hours, or until the meat is quite tender; add water if necessary to keep the meat covered. 

Transfer the meat to a plate; cover and refrigerate. Strain the broth and chill for several hours or overnight; skim off excess fat. You should have about 2 quarts of stock. Add water to make 2 quarts if you have less; if you have more, that's fine. 

Add the sugar, vinegar, soy sauce, and salt and pepper if necessary; taste and adjust the seasoning�the broth should be delicious on its own.

Set a large pot of water to boil and add salt. Cook the noodles until tender, just a few minutes. Drain, then run under cold water until cool; drain again and set aside.

Put a portion of noodles in each of 6 to 8 large bowls; spoon a portion of broth over them. Thinly slice the beef and put a few slices in each bowl. Garnish with a bit of cucumber, daikon, pear, chile, and � egg sprinkled with salt and hot red pepper flakes. Serve with mustard and soy sauce.

Find Local Asian Markets

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 Middle Eastern Kofte in Broth Asian Cooking Recipe Cuisine

Middle East Kofte in Broth (Meatball Soup with Lemon)

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:

1 pound boneless lamb, preferably from the shoulder, excess fat removed

1 medium onion, peeled and quartered

Salt and black pepper to taste

? cup fresh parsley leaves, plus more for garnish

? cup fresh dill leaves

Pinch of ground allspice

� teaspoon ground cinnamon

5 cups beef, chicken, or vegetable stock

2 tablespoons extra virgin olive oil

� cup dry white wine, water, or more stock

Fresh lemon juice to taste


Directions:

Cut the lamb into large chunks and put in a food processor with the onion, a large pinch of salt, some pepper, and the parsley, dill, allspice, and cinnamon; process until quite smooth, stopping the machine and scraping down the sides if necessary. With wet hands, form into meatballs about 1 inch in diameter.

Heat the stock and hold it at a gentle simmer. 

Put the oil in a large skillet and turn the heat to medium-high. A minute later, add the meatballs and cook, turning occasionally, until browned, about 10 minutes. As they finish, add them to the stock. 

Pour off any excess fat from the skillet and add the wine. Raise the heat to high and cook, stirring and scraping with a wooden spoon, until the liquid and any solids in the skillet are incorporated. Add this liquid to the stock.

Taste and adjust seasoning, then add the lemon juice. Garnish with parsley and serve.

Find Local Asian Markets

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 Turkish Chicken Salad with Tarator Asian Cooking Recipe Cuisine

Turkey Chicken Salad with Tarator

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 ounces good-quality bread

1 cup milk or stock

� pound walnuts (about 1 cup)

1 small garlic clove, peeled

Salt and black pepper to taste

� cup extra virgin olive oil

Pure chile powder, like ancho or New Mexico, or paprika to taste

2 to 3 cups shredded cooked chicken

1 cup chopped fresh cilantro leaves

Directions:

Soak the bread in the milk or stock while you put the walnuts, garlic, and some salt in a food processor and pulse the machine to grind coarsely. 

Gently squeeze some of the liquid from the bread and add to the processor along with the oil. Process until combined but not pureed. Add as much of the remaining milk or stock as you need to give the mixture a mayonnaiselike consistency.

By hand, add the chile powder or paprika; bind the chicken with as much of the sauce as is necessary to give it the texture you like. 
Taste and adjust the seasoning, then stir in about two thirds of the cilantro. Serve or refrigerate for up to a day; garnish with the remaining cilantro before serving.

Find Local Asian Markets

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 Korean Beef and Tofu Soup Asian Cooking Recipe Cuisine

Korea Beef and Tofu Soup

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:

3 tablespoons soy sauce

1� tablespoons dark sesame oil

3 scallions, trimmed and chopped

3 garlic cloves, chopped

One 1-inch piece fresh ginger, chopped

1 teaspoon sesame seeds

1 pound lean steak, preferably sirloin, sliced as thinly as possible across the grain

3 tablespoons corn, grapeseed, or other neutral oil

1 pound firm tofu, cut into �-inch cubes

Salt and black pepper to taste

Directions:

Mix together the soy sauce, sesame oil, scallions, garlic, ginger, and sesame seeds in a large bowl. Add the meat, toss well to coat, cover, refrigerate, and marinate for about 1 hour�longer if time allows, shorter if you're in a hurry.

Heat the oil in a heavy saucepan over medium-high heat. Drain the meat, reserving the marinade, and brown it, turning once or twice. Add 6 cups water and bring to a boil; lower the heat and simmer for 20 minutes.

Add the tofu and reserved marinade and heat through, about 5 minutes. Season with salt and pepper and serve hot.

Find Local Asian Markets

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 Japanese Asparagus Salad with Soy-Mustard Dressing Asian Cooking Recipe Cuisine

Japan Asparagus Salad with Soy-Mustard Dressing

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:

Salt to taste

1 pound asparagus, trimmed and peeled if necessary

1 tablespoon dry mustard, dissolved in 1 tablespoon water

2 egg yolks

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

Directions:

Bring a large pot of water to a boil and add salt. Cook the asparagus just until tender, about 2 minutes for thin spears, up to 4 or 5 for thicker ones. 

Drain and immediately rinse with cold water (or, better still, plunge into ice water) to stop the cooking. Drain again and set aside. (You can wrap the asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)

Whisk together the mustard, egg yolks, soy sauce, and lemon juice until well combined and smooth. Toss with the asparagus and serve.

Find Local Asian Markets

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 Middle Eastern Tomato and Onion Salad Asian Cooking Recipe Cuisine

Middle East Tomato and Onion Salad

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:

1 large red onion, diced

Salt and black pepper to taste

1 garlic clove, minced

2 tablespoons fresh lemon juice ? cup extra virgin olive oil

1 teaspoon ground cumin

4 medium tomatoes, cored, seeded, and chopped

� cup chopped fresh parsley leaves

Directions:

Soak the onion in salted ice water for about 30 minutes, then drain and dry Meanwhile, whisk together the garlic, lemon juice, olive oil, and cumin; season with salt and pepper.

Toss the onion, tomatoes, and parsley with the dressing; taste and adjust the seasoning.

Find Local Asian Markets

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 Chinese West Lake Beef Soup Asian Cooking Recipe Cuisine

China West Lake Beef Soup

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:

� pound beef, preferably sirloin, trimmed and chopped

1 tablespoon Shaoxing wine or dry sherry

3 tablespoons soy sauce

6 cups beef or chicken stock, preferably homemade 

1 teaspoon white pepper, or more to taste

2 tablespoons cornstarch

1 cup fresh or thawed frozen peas

2 egg whites, lightly beaten

1 cup chopped fresh cilantro leaves

Directions:

Mix the beef with the wine and 1 tablespoon of the soy sauce; set aside. Bring the stock to a boil in a large saucepan. Season with the remaining soy sauce and the white pepper. In a small bowl, combine 2 tablespoons of the stock with the cornstarch.

Add the peas and beef to the stock and cook, stirring occasionally, just until the peas are bright green and the beef loses its pinkness, about 2 minutes. Using a whisk or chopsticks, drizzle in the egg whites, stirring constantly.

Stir in the cornstarch mixture. When the soup thickens, remove it from the heat and stir in the cilantro. Serve immediately.


Find Local Asian Markets

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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