On Sun, 16 Nov 2008 09:13:07 -0800, koko wrote:

> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>
> Here's what I thought I'd do.
> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables. It's shown served with steamed long bean segments, steamed
> wedges of cabbage and raw quartered Thai eggplants.
> I thought I'd make a platter of crisp steamed green beans, carrots,
> cauliflower and potatoes or what ever other veggies look good.
> I also was thinking about tucking in around the veggies some deviled
> eggs using some of the Jaew Mak Len in the yolks.
>
> Open for suggestions.
>
> Here's the recipe.
> @@@@@ Now You're Cooking! Export Format
>
> Lao Tomato Dip (Jaew Mak Len)
>
> sauces/dips
>
> 3/4 pound cherry tomatoes
> 8 cloves garlic; halved
> 6 Thai chiles; stemmed
> 2 shallots; halved
> 1/2 red bell pepper; stemmed and seeded
> 1/4 cup chopped cilantro
> 2 tablespoons fish sauce
> 1/4 teaspoon kosher salt
>

sounds like it would be plenty pepper with the six thai chiles.

your pal,
blake