Jeow Mak Len | Lao Tomato Dipping Sauce
Introduction to Jeow Mak Len
Jeow mak len is a classic traditional Lao dip, especially popular with sticky rice and grilled chicken. This spicy tomato-based dip is known for its deep umami flavor, which comes from the tomatoes and grilled aromatics like shallots and garlic. While the ingredients are simple, it’s the cooking method that makes the flavors shine. After roasting, the aromatics are pounded into a paste and seasoned with padaek and fish sauce. The slight acidity of the tomatoes balances the saltiness of the fish sauce, making it a perfect combination.
What tomatoes can be used?
I prefer using cherry tomatoes because they are more flavorful and contain less liquid than larger varieties. If you grow your own tomatoes, that can elevate the dip even more. Using a mix of different types adds variety. Larger tomatoes can also be used, but they release more liquid, so you will need to adjust the seasoning to taste.
What are the special equipments needed?
I love using a mortar and pestle for this dip because it creates a rustic, uneven texture that adds character. If you don't have a clay mortar, a food processor is a good alternative.
Ingredients Needed for Jeow Mak Len
Tomatoes: make sure to roast them well to wake up those flavors
Shallots: helps thicken the sauce once its roasted
Chili Peppers: use red bird’s eye chili peppers to make it extra spicy
Garlic: it should become golden brown to help layer the flavors in the dip
Padaek: I use Pantai preserved fish sauce brand
Fish Sauce: I prefer 3 crabs brand but use what you have and adjust as needed.
cilantro: use the tender leaves to help freshen up the dip
Step by Step Instructions
Prep Ingredients
Peel off the outer layer of the shallot, and if it is large or thick, cut it in half for even cooking. You can cook the garlic cloves with the peel on since the skins will come off easily once roasted. Pick the tender cilantro leaves and set them aside for later.
Air-fry the Tomatoes & Aromatics
For small batches, I like using the air fryer because it gives a similar roasted flavor as an oven. Place the ingredients on a piece of aluminum foil to catch any juices and prevent a mess. Air fry at 400°F for about 20 minutes, or until the aromatics are lightly charred and golden.
Smash the Ingredients
In a medium mortar, start by adding the garlic and chili peppers, and pound them into a rough paste. Next, add the shallots and continue pounding until well combined. Finally, add the tomatoes. Since they release more liquid, gently smash them to avoid splattering. This order helps create a more consistent texture in the dip.
Season and Garnish
Once the dip reaches your desired consistency, season it with fish sauce, padaek, and MSG. Mix well and adjust the seasoning to taste. Since some fish sauces are saltier than others, start with a small amount and add more as needed. When you're happy with the flavor, garnish with the cilantro leaves and enjoy with sticky rice.
How long will it last?
The dip will last in the frigerator for 3 to 5 days.
More Lao Recipes
Jeow Mak Len | Lao Tomato Dipping Sauce
Jeow mak len is a classic Lao tomato dipping sauce that’s rich, smoky, and perfect with sticky rice or grilled meats. Roasting the ingredients in the air fryer intensifies the flavor, making this spicy tomato dip a must-try for your next BBQ.
Ingredients
Instructions
- In an air-fryer tray, add the tomatoes, shallots, garlic, and peppers. Put it in the air-fryer at 400F for 20 minutes. You can use a regular oven as well.
- With a mortar and pestle, add the garlic and peppers and smash into a paste. Add the shallots and smash and mix well with the paste. Finally, add the tomatoes and carefully smash.
- Season the dip with msg, padaek, and fish sauce. Mix well. Season to taste.
- Lastly, add a handful of cilantro and mix well into the sauce. Enjoy with sticky rice.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.