做法
- 煸蒜、高良姜和红葱头:在干锅中大火翻动每样4分钟,直至表面略发黑。烟熏焦香是jeow bong的灵魂。
- 在研钵中把泡软的干辣椒捣成粗酱。
- 加入煸过的蒜、高良姜和红葱头,以及水牛皮(或炸至酥脆并掰碎的猪皮)。捣匀;质地应粗糙,不必顺滑。
- 加棕榈糖、鱼露、padaek、青柠汁和盐。搅成浓酱。
- 在小锅中加热油。加入辣椒水牛皮酱;中小火炒8分钟,不停搅动。酱应转为油亮、深红棕色,厨房弥漫辣椒烟熏香。
- 凉后装入干净玻璃罐。冷藏可保1个月。作为佐料配糯米饭、烤肉、鱼和蔬菜;每口饭蘸一小勺。
Common questions
Can 琅勃拉邦辣椒酱 be made ahead?
琅勃拉邦辣椒酱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is 琅勃拉邦辣椒酱 spicy?
琅勃拉邦辣椒酱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 琅勃拉邦辣椒酱 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 琅勃拉邦辣椒酱 to make at home?
琅勃拉邦辣椒酱 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 琅勃拉邦辣椒酱 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
琅勃拉邦辣椒酱是琅勃拉邦的辣椒酱——晨集装罐出售,几乎每顿琅勃拉邦餐厅菜上都附,是老挝旅人带回家的特产。水牛皮是最具特色的食材;它带来其他亚洲辣椒酱所没有的烟熏耐嚼。这是少数几道琅勃拉邦无可争议是地区中心的老挝菜。如今全球的老挝餐厅都把jeow bong列为前菜或佐料。
