Dec 7, 2007

Jeao Kai


Big Saht, little coke, cute cooker


I always hear jeaos described as a dipping sauce, I’d say more accurately they’re a mopping up sauce, as in when you use the sticky rice to mop some up. Jeao Kai is exactly that kind of jeao. It’s dry, drier than say potato salad, but it none the less sticks to the rice well especially when smushed. (smush: to smash and mush at the same time)


Some of the ingredients, that white stuff ain't salt

I never seem to hear of people eating or making jeoa kai despite it being so easy and being made from such common ingredients. It’s another one of those dishes passed down from great grandpa Kahman, probably an improvisation from times in the Soviet Union spent without access to padek, or maybe just a Lao adaptation of an egg salad.


the greens

It’s as simple as boiling an egg.

Boil a half dozen eggs or so, cool, pulverize some hot peppers in the bottom of the coke add just a couple green onions, dent them, throw in salt, bang nua, fish sauce, then the cut up eggs, stir, then lots of mint and a little cilantro, voila.


I like it with mint on the side also and thick coffee in those cheap plastic mugs from Thailand

2 comments:

Kees Sprengers said...

Hi,

Not sure where to put my post, cannot find a 'contact' on this blog, but since this is about food, maybe here's OK. Shift it if you want.

More about jeouw and other Lao food on this site:
http://www.foodfromnorthernlaos.com/

Somchai said...

Hi Kees,

It's hidden down the bottom on the R hand side in the profile. Google Blogger type thing.

I know, I've yet to write a review, I do have a link up as I remember under the foodie blogs.

Cheers,

Somsai