Ingredients
● 10-12 Cherry Tomatoes
● 6-8 Thai Chilies
● 6 cloves garlic
● 2 sliced shallots
Seasoning
● 1/2 tsp salt
● 3 tbsp vegan fish sauce
● 2 tbsp cilantro chopped
● 1 tbsp lime (forgot to film it)
● 1 tsp msg (OPTIONAL) there is a misconception with MSG, so please look into @know_msg
Instructions
● Begin by air frying or roasting the cherry tomatoes, thai chilies, garlic cloves, and shallots.
You can do this by placing them on a baking sheet for 5-8 minutes, turning occasionally until
they are slightly charred and softened. Alternatively, you can roast them on a grill or directly
over an open flame.
● Once roasted, allow the vegetables to cool slightly, then transfer them to a mortar and pestle
or a food processor.
● Add the salt, vegan fish sauce, chopped cilantro, lime juice, and MSG (if using) to the mortar
or food processor.
● Pound or blend the mixture until it forms a coarse paste. If you prefer a smoother texture,
you can continue to blend until you reach your desired consistency.
● Taste the jeow and adjust the seasoning if necessary. You can add more salt, lime juice, or
MSG according to your taste preferences.
● Transfer the jeow to a serving bowl and serve it as a dip.
