In article >,
blake murphy > wrote:

> 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

I use a lot of oyster sauce but have never used fish sauce. Is there a
big difference?
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama