Jaew

Ars coquinaria Laotiana: epulum monachis oblatum. Inter fercula, prima acie ad sinistram, jaew som e capsicis viridibus videtur

Jaew, litteris Laotianis ແຈ່ວ et Thai แจ่ว, est genus embammatum in arte coquinaria Laotiana adhibitum. Bene cognita sunt:

• Jaew bong ແຈ່ວບອງ, embamma dulce e capsicis
• Jaew houa sikai e Cymbopogone citrato
• Jaew mak len e lycopersicis
• Jaew nam pu ex allece cancrariorum
• Jaew som ແຈ່ວສົ້ມ ("embamma acidum")

Bibliographia

Ars coquinaria Laotiana: folia kai pen cum embammate jaew bong e capsicis confecto in urbe Luang Prabang inlata iamque maiore parte comesa

• "Lao Dipping Sauces: ແຈ່ວ jeow" in Dorothy Culloty, Food from Northern Laos: the Boat Landing cookbook (Te Awamutu Novae Zelandiae: Galangal Press, 2010) pp. 82-91
• Alan Davidson, Jennifer Davidson, edd., Phia Sing: Traditional Recipes of Laos (Londinii: Prospect Books, 1981) pp. 48, 183, 197 et passim

Nexus externi

• "Preparing ingredients for jeow" apud Food from Northern Laos
• "Authentic Lao Jaew Sauce (Smokey and Spicy Tomato Dipping Sauce)" apud Cooking with Lane
• Saeng Douangdara, "Jeow Som and Jeow Bee with Wagyu"