/ck/ - Food & Cooking

what kind of fuck nasty goyslop is this?

>>19456142
Looks tasty, I almost thought it was a soup or salad at first glance. How does it taste? Spicy? Sweet? Might try scribbling down your recipe to make sometime.

>>19456197
>guise guise!!!! do I fit in yet!!??!! goyslop!!!!!!!

>>19456197
this aint goyslop

>>19456142
>>19456284

>>19456304
God damn it I typed "whats a good substitute for fish sauce" and somehow deleted it.

>>19456306
Cat must've eaten your post. But a quick Google-Fu yields that W Sauce, Soy Sauce or even Oyster Sauce might work.

>>19456316
But his recipe already calls for soy sauce. >a quick Google-fu
That's not why I'm here

>>19456303
Yes it is, are you joking?

lol
Nigga, honey mustard is jeow. Jeow just means dipping sauce.
What you made is jeow som IE sour jeow. Never liked how thin it is. Jeow makkeua (eggplant dip) is good as is jeow makmuang (mango dip; unlike the eggplant one, this is a dip FOR mango, not made of mango). I tell people that jeow maklen is Lao salsa, lol

>>19456142
asian chimichurri?

https://www.youtube.com/watch?v=HXesSmxVNMs

You ever see that racist Thai advert for namtok mix?

https://youtube.com/watch?v=Qv75pz4p3nc

Poor Thai lady can't into Lao/Isan, lol

>>19456142
that's all good but I ain't got time for that shit

>>19456284
It’s not sweet, the sugar just balances the saltiness and acidity. It’s a good balance between the chili, garlic, and salty/savoryness of the fish sauce. And if you don’t like those ratios they can all be adjusted, like mine wasn’t spicy enough so I added more chili

>>19456332
Thanks for clarifying

>>19456376
Buy an ad, why’d you make me click on that fag’s video

>>19456142
>Lao
So Thai?

>>19456468
Thanks for posting this. Why would I made a sauce when it's already in a bottle.

>>19456142
>falling for the dip jeow

>>19456306
>>19456321
Not OP. Oyster sauce has oyster, salt, and sugar. So it fills in the fishy and fermented components of fish sauce in a different way. You could sub the fish sauce with a few tbsp oyster sauce, subtract the sugar, and add a little extra soy to thin it out (oyster sauce is thick).

>>19456469
Interesting, going to try this out, thanks for the recipe!

>>19457176
kek

>>19456332
>this is a dip FOR mango
what does a mango dip into his dip?

lots of south east asian dips that are pretty much identical. pretty much just some kind of prik nim pla but with added soy sauce i've seen also similar filipino ones except maybe kalamansi instead of lime. don't remember if it had fish sauce. or chinese ones but without fish sauce and uses some kind of vinegar.

>>19457349
not sure about laotians, but most south east asians use green mango when they talk about dipping it. something like:
some kind of brown sugar and/or honey
fish sauce
shrimp paste
chili
sliced shallots and/or green onions
minced garlic
maybe some kind of citrus but the green fruits are usually sour enough.

>>19456142
My gf is from Cambodia and makes a very similar sauce just no soy sauce and uses palm sugar instead of white sugar and adds waaaay more cilantro

Fucking amazing with grilled beef n rice

>>19457433
Reread the post, retard.

it's disturbing how every person in that part of the world likes all their food to smell like feet all the time

>>19456142
>sauce
That's just chopped vegetables in some oil

>>19456322
You don't know what goyslop is, you meme spouting newfag.

>>19456142
I make pretty similar to this to put on a mango prawn vermicelli salad. Maybe with some mint and Thai basil, if I've got it. It's fantastic.

>>19456306
Tricky thing to substitute really. It's a fairly unique taste. Just buy some. It's not expensive and it's very useful for stir fried dishes or SEA curries.

>>19458371
There is literally no added oil in that sauce

Hi again. I'm >>19456332

Didn't read the thread beyond the word jeow until now.

So...
>squid brand
No access to stinky fish sauce IE padaek? Squid's okay, I guess, but Lao fish sauce doesn't taste the same as any other fish sauce except maybe pahok (Khmer fish sauce), but that stuff is thick af. Padaek is a grey/brown/beige liquid and it stinks.

>thin slices
Just crush the dry ingredients in a mortar then add the wet. If you put the garlic etc first, no cutting necessary, then add the sugar and msg, it helps with crushing it all. Use a firm mortar, not a Lao one. Lao mortar-and-pestles are pretty much only good for bruising salad vegetables like papaya and shit. You can't crush anything with them. Use a stone one.

As for other recipes, barbecued eggs (khai ping) are easy and not too "foreign" tasting for most people and are a great way to use jeow som.
You remove the top, pointed bit of a few dozen eggs sold in PAPER cartons only (plastic, foam etc will be bad for this; you'll see later), carefully shake out the contents of the eggs into a bowl and keeping the shells then strain the eggs (the process of removing the tops will prolly result in some shell in your eggs) and mix them with padaek, soy sauce, sugar and whatever spices and aromatics you like. Black pepper, pasted garlic, thinly sliced onion greens etc are good candidates.
Carefully pour the mixed eggs back into their shells (see why you kept the cartons?) and put the cartons on your barbecue away from the heat source at low temperature. Wood is ideal followed by charcoal. You can also bake them, but they won't taste the same.
After they're set, let them cool and skewer them, shell and all and, finally, barbecue directly over flame.
To eat, you peel the eggs and add jeow som or jeow maklen on top before consuming.
Typical streetfood in Laos and common starter at Lao restaurants abroad.

>>19459214
holy based rare laotian anon

>>19457397
Not identical because jeow is made with padaek, not typical fish sauce. Saying they're identical or even "pretty much identical" is like saying Chinese stir fried eggs with tomato is identical to North African shakshuka.

>>19456549
Eh...
Not really. See >>19456379
Lao people can understand Thai but Thais can't understand Lao, even if spoken slowly (it never is). Lao sounds like "angry ducks trying to speak Thai" to Thai people, lol. idk if it's true, but it would be funny af if Donald Duck had a Lao or Isan accent in Thai dubs.

>>19459250

The central and southern Thais can't understand Lao. Isaan and some northerners can.

>>19459214

>be random northern Thai
>eating breakfast (bacon, eggs and toast)
>checks Hungarian hand puppet forum
>holy crap, Lao recipes

The OP's jeow recipe sounds suspiciously similar to what my grandmother used to make to go with fish. Reduce the sugar and add lemon grass slices, let sit overnight in the fridge and it's good.

Bump

>>19459269
>Isaan and some northerners can understand Lao
lol
Isan people speak Lao natively, lol. That's why they can understand Lao.

>>19459214
>No access to stinky fish sauce IE padaek
Did see some in the store but we didn’t buy it, waiting until we wanted to make papaya salad. But is store bought even similar to homemade?

>>19459214
Thanks anon! Every now and then there's a post that makes it worth coming here. I want to try making the eggs. Not sure if I can get padeak (rural bongistan) but I'll try.

>>19458685
>sugar
>msg
>fish sauce
>soy sauce
it’s goyslop - specifically of the chinkslop subtype

>>19462026
>Traditional cultural food is Jew psyop
Does anything mean anything anymore? Do you even like food?

>>19461179
>But is store bought even similar to homemade?
Literally no one makes their own anymore except the poorest poors in Poorsville, Laos. Just buy it. Make sure it's the liquid one and not the late and that it's Lao and not Cambodian.

>>19462003
You can still use Thai fish sauce but it doesn't taste even close to similar

>>19462119
>late
Paste, rather.

>>19462026
Kill picky-eaters. Behead picky-eaters. Roundhouse kick a picky-eater into the concrete. Slam dunk a picky-eater's baby into the trashcan. Crucify filthy picky-eaters. Defecate in a picky-eater's food. Launch picky-eaters into the sun. Stir fry picky-eaters in a wok. Toss picky-eaters into active volcanoes. Urinate into a picky-eater's gas tank. Judo throw picky-eaters into a wood chipper. Twist picky-eaters heads off. Report picky-eaters to the IRS. Karate chop picky-eaters in half. Curb stomp pregnant picky-eaters.

>>19462026
>parroting meme words in an attempt to fit in, without understanding what they mean
Kys summerfag or at least do something to get around your Reddit ban and go back where you belong.

>>19462119
>You can still use Thai fish sauce but it doesn't taste even close to similar
Is it still worth a try or should I wait until I go into London?

>>19462284
*go into London for the Laotian fish sauce? (Just to be clear.)

>>19462285
I mean... to be practical, Lao food isn't going to be your everyday diet. You're not going to be drying out algae sheets (nori is originally from Laos and taught to Japanese fisherman in the 800s during trade with what was then a powerful Lao kingdom; sushi is also originally Lao), buffalo meat or pig skins and you're not going to have regular access to fresh ingredients to cook Lao food so it all comes down to whether "eh, good enough" is, well... good enough. Or if you want to travel to the city to try to find padaek and other ingredients there.
But also: why not order it online?

>>19456142
like 90% of these gredients aren't even native to SEA

>>19462416
Potato isn't native to North America, Europe or Australia.
Doesn't make shepherd's pie any less Anglo.
Also the only ingredient NoT nAtIvE tO aSiA the chili

>>19462119
The lao people I know make their own, well, at least one person does and they share it with everyone else. But they don’t use it for everything, and not for the jeow som I posted in the op. That recipe came from an old lao grandma believe it or not, but everyone has different ways of doing things it seems

>>19462293
True and very informative. Thanks. I'll probably try with the squid brand I already have and see.

>>19462416
Wtf does that matter? Would ragu be better without tomatoes? Maybe you should find the McChick thread, I think it'd be more your speed.

>>19462119
>>19459214
And I know that you said to pound it in a mortar which does make sense, but they way they eat it, kids and picky/spice intolerant people just dip in the flavored liquid, while everyone else scoops up the garlic and chilis since this is always meant to be eaten with family meals

>>19462528
>Would ragu be better without tomatoes? Maybe you should find the McChick thread, I think it'd be more your speed.
ESL gon' ESL

https://youtu.be/qHqX6Vbt9SI

>>19462542
There's fuck all wrong with my English, you dopey cunt. I've lived in England all my life, apart from short periods on the continent. I don't think you even know what ESL stands for. Please fuck off back to /b/, incel summerfag.

>>19462551

>>19456197
>I said the meme am I cool?
It’s mostly raw ingredients being prepared by hand. Eat a dick.

>>19462630
He has a point, soy sauce msg fish sauce sugar (the soy sauce and fish sauce is aight imo) it is kind of gloppy.

>>19457907
Filtered

>>19462675
>gloppy = goyslop
Please leave before you embarrass yourself further. Your samefagging is blatantly obvious because nobody else is quite as stupid as you.

>>19456142
>Lao
It's literally in most southeast asian countries connected to the mainland. We just call it crack sauce now.

>>19456197
not good with English

Damn. Foreigners like >>19462551's parents move to Birmingham from Gwakiserpinikulandistan then plop out kids who think they're English. You Will Never Be English, Govindrjamalpreetdahal.
YWNBE.

>>19463282
Kings College Hospital, Denmark Hill. Fuck off you moron.

>>19457176
Top zozzle

>>19456549
>Jeow Bong or Jaew Bong (Lao: ແຈ່ວບອງ, pronounced [t͡ɕɛ̄w.bɔ̄ːŋ]; Thai: แจ่วบอง, RTGS: chaeo bong, pronounced [t͡ɕɛ̀w bɔ̄ːŋ]) also called Luang Prabang chili sauce is a sweet and savory Lao chili paste originating from Luang Prabang, Laos.[1][2] Jeow Bong is made with sundried chilies, galangal, garlic, fish sauce and other ingredients commonly found in Laos.[3] Its distinguishing ingredient, however, is the addition of shredded water buffalo or pork skin.
From https://en.wikipedia.org/wiki/Jeow_bong

>>19463178
>Please leave
Well you did say please, so I’ll consider it
I’m not the same anon and I think you’re being small minded to assume that everyone who finds adding msg and sugar to food is gloppy— you’re not genuine and you’re just having a bad day, there’s no meaningful distinction between gloppy and soyglop and if you think there is, you’re simply wrong(which you have te right to be).

>>19463452
Learn to read.

>>19463464
nou :p

>>19463354
>And my parents were born in a grass hut outside of Lahore.

>>19463191
That's just for jeow som. Most people don't know about any other Lao dipping sauce and there are literally dozens if not hundreds. Laos is a tiny nation of dippers. Dippers be dippin'.
Examples are jeow bee (a bitter dip made with bile), jeow bong (dried and puffed buffalo skin but outside of Laos, it's usually made with pork rinds or crackling; some monks who don't eat beef or pork will have it made with fish skin or mushroom but more on that below), jeow makkham (tamarind jeow made with garlic stems; really fucking good with beef), jeow hethom ("fragrant mushroom" jeow IE shiitake, which is made like jeow bong but with freshly powdered dried shiitake instead of animal skin) and many, many, many others, including regional ones made in, like, two villages that nobody ever fucking heard of.

>>19462416
afaik, only chilli and sawtooth herb (which OP didn't even list) and both come from the Americas. ffs, Lao people in the US lose their minds when cocktail weenies and Li'l Smokies go on sale and they're not native to Laos, either. Lao people love them shits. It's really weird, like Cambodians in America and their love of Italian sausage, lol

>>19462527
>>19462541
That's really weird that she uses Squid sauce.
Is the padaek the other person makes the thin, liquid one? And where do they get the right kind of fish? It's usually snakehead or kissing fish. I'm guessing something else is used.

>>19456142
This shit is so fucking good it's unreal. One of my friends is dating that nice Thai girl who cooks insanely well, and she always has this stuff ready to go no matter what we're eating. I can legit eat it with a spoon. It's so fucking good.

>>19456303
>msg
>fish sauce, aka liquid fish hotdogs

>>19456332
>Jeow makkeua
I want to try it but I hate eggplant. I need a Laotian honey to make it for me.
https://www.youtube.com/watch?v=ZDSpsVjywfQ

>>19462416
If you want authentic sea food, then eat a bowl of sticky rice. That's all they ate historically.

>>19464767
>Kin Khao
> "eat rice"
lol
As a kid, we used to play Sega and when the startup tone comes up and it says "Say-guh!" we used to say "kin tyin" over it, literally "eat feet" which is, like, a really bad thing to say to someone from Laos, especially for a kid. My friend's dad smacked the shit out of him and took away his Sega over it.

>>19456332
So OP isn't even Lao and he doesn't even know what word he's using but he's trying to give advice and recipes?

>>19465774
Oops meant in reply to >>19464747

But while I'm at it, Laos is the only county that eats sticky rice over any other form. Thais and Khmers will eat it with papaya salad or sometimes with barbecue but Lao people eat it everyday with almost every meal and even as a snack.
If you're hungry, a Lao mom will even tell you to eat sticky rice and moo foi (pork floss). There's also Lao rice crackers, made of sticky rice pressed into a sheet pan, dried out, broken into pieces and puffed in hot oil and you eat them with jeow and algae crackers.

>>19459214
>Lao mortar-and-pestle
That's what they're using in the video for >>19464747
Notice an the ingredients are cooked because they won't make up in a Lao mortar otherwise. The mortar is too soft, being made of terracotta, and the wooden pestle doesn't help shit either, lol. That's why I said to use a stone/non-Lao mortar and pestle in >>19459214
Also, in the video, you can see the telltale sign of a Lao home: the rice cooker on the stove. It's the metal jug with the bamboo basket in it. Lao sticky rice is soaked in water then steamed in one of these.