Sticky Rice with Jeow

ເຂົ້າໜຽວກັບແຈ່ວ · Khao Niao kap Jaew

재료9

• glutinous rice400 g
• ripe tomatoes300 g
• shallots4
• garlic cloves6
• fresh bird's eye chilies6
• fish sauce2 tbsp
• lime juice1 tbsp
• fresh cilantro15 g
• salt1 tsp

만드는 법

1. Rinse the glutinous rice until the water runs clear, then soak it in plenty of water for at least 12 hours.
2. Drain the rice and steam it in a conical bamboo basket over boiling water for 25 to 35 minutes, turning once, until tender and sticky.
3. Char the tomatoes, shallots, garlic, and chilies over a flame or under a hot broiler until the skins blister.
4. Peel the charred skins, then pound the vegetables with salt in a mortar to a coarse paste.
5. Stir in the fish sauce, lime juice, and chopped cilantro.
6. Serve the hot sticky rice in a covered basket with the jeow alongside for dipping.