Tomato dipping sauce, or jaew mak len(ແຈ່ວໝາກເລັ່ນ) in Lao, is classic, simple, and delicious. Sweet, cool, and slightly tangy flavors from roasted tomato make a great blend with spicy chili and a dash of salt. Like other Lao dipping sauces, jaew mak len is usually served with plain greens and rice or as a side dish.
First roast tomato and shallot, then pound the ingredients together to make the dip. Use a mortar and pestle for the traditional technique; with some practice, this is still the best way to blend jaew! This dipping sauce pairs especially well with long bean. Sticky rice and roasted peanut are also good compliments.
2 cloves garlic
4 bird’s eye chili
1 piece galangal
2 shallot, roasted
2 tomato, roasted and chopped
1 green onion, chopped(optional)
4 stem coriander, chopped(optional)
1 lime juice
• pound garlic, chili, salt, galangal, shallot, tomato
• add green onion, coriander, lime
• serve with cucumber, green bean, other vegetable, sticky rice