Jae. Yup, the sauce(s) that defines the Laotian culture. I love this stuff and haven't had some in a while since I was a kid when mom used to make 'em. Anyhow, the one I missed the most is jae moc Lyn a.k.a. tomatoe Salsa. I remember it being sour and sweet and just full of awesomeness! I tried to make it and was unsuccessful. My jae moc lyn was bland and sour and full of crappiness. Does any of you talented jae making individual would like to share your ingredients in making this troubling sauce? I would greatly appreciate it!
Also, can someone name all the jae that's out there. I've only had like maybe 6 or 7 different kinds. I'll try to name a few.
1. jae moc lyn (tomatoe salsa) 2. jae bong (my favorite) only buy this stuff. can't make it. 3. jae nam pa (fish sauce) pepper + lemon 4. jae moc gawg (one with a big round seed) moms favorite. 5. jae nam poo (crab salsa)black colored. 6. jae moc ker (egg plant)
and there are others but don't know the names.. like a burnt pepper one.. delicious.
But back to the subject. Need ingredients for the tomatoe salsa. Thanks in advance!
~Aloun
-- Edited by Alloun on Friday 15th of May 2009 11:24:14 PM
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You mean JEAW (ແຈ່ວ)? There are many sauces in Laos, and I don't know how to cook either. Are there any good recipe out there so that I can cook by myself next time.
I tried to make it and was unsuccessful. My jae moc lyn was bland and sour and full of crappiness. Does any of you talented jae making individual would like to share your ingredients in making this troubling sauce? I would greatly appreciate it!
