Tomato Dip from Laos (Jeaw Mak Len)
Jeaw Mak Len is a traditional tomato dip from Laos. The locals like to eat this simple dip very spicy. This tomato dip is like a Laotian version of the Mexican Salsa. Traditionally you eat this dip with sticky rice and sweet beef jerky. If you are looking for a special dip for your next party or BBQ this here is the right choice. This Laotian dip is 100 % vegan, gluten- and lactose free!
4 big tomatoes, halved
5 garlic cloves, peeled
5 red Thai chili, chopped
3 green onions, chopped
1 tbs dark soy sauce
1 pn salt, to taste
½ bunch fresh coriander, chopped
1 tbs limejuice
First preheat the oven up to 200 degrees. Mix all ingredients except coriander, salt and soy sauce in a baking dish and put it in the oven. Leave it there for 20 minutes.
Take the baking dish out of the oven and let the mixture cool down. Discard the extracted water. Transfer the ingredients to a big mortar and prestle until you have a creamy paste.
At the end add coriander, salt and soy sauce and mix well. Serve with sticky rice and beef jerky.
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