👨‍🍳 作り方

1. 1

   Roast the dried chilies in a dry skillet over medium heat until fragrant and slightly brittle. Be careful not to burn them.

   ⏱️ 5 minutes

   💡 プロのコツ: Roasting enhances the smoky flavor of the chilies.
2. 2

   In a mortar and pestle, pound the roasted chilies into a fine powder. Add the shallots, garlic, galangal, lemongrass, and kaffir lime leaves, and pound until a coarse paste forms.

   💡 プロのコツ: Alternatively, use a food processor for a quicker paste.
3. 3

   Heat vegetable oil in a pan over medium-low heat. Add the chili paste mixture and fry, stirring constantly, until fragrant and slightly darkened.

   ⏱️ 10 minutes

   💡 プロのコツ: This frying process cooks the aromatics and deepens the flavor.
4. 4

   Stir in the fish sauce, palm sugar, tamarind paste, and salt. Continue to cook until the sugar dissolves and the mixture thickens into a paste.

   ⏱️ 5 minutes

   💡 プロのコツ: Taste and adjust seasoning as needed. Add more sugar for sweetness or fish sauce for saltiness.
5. 5

   If using, stir in the rehydrated and sliced water buffalo skin. Cook for another 2-3 minutes.

   ⏱️ 3 minutes
6. 6

   Let the Jaew Bong cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.

   💡 プロのコツ: The flavor of Jaew Bong develops and improves after a day or two.