How to make JEOW BONG | Smokey Spicy Chili Paste | ແຈ່ວບອງ | แจ่วบ่องลาว 

I'll teach you how to make jeow bong, a sweet, savory, smoky dipping sauce. The main ingredient is spicy peppers. This pairs well with fish, meats, sticky rice, sausage and egg. It can be stored refrigerator for months or frozen in an air tight container for a year.
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Ingredients:
Deep Fry
12 oz Garlic
5 oz Ginger
3 oz Galangal
2 Lemongrass Stalk
10 oz Shallot
20 Kaffir Lime Leaves
8 oz Dried Thai Pepper
2 oz Guajillo Pepper
2 Cup Vegetable Oil
Sauté Low Heat
8 T Padaek
2 oz Palm Sugar
1.5 T MSG
Add
3.5 oz Dried Shrimp
8 oz Cooked Pork or Beef Skin
1 oz Pork Fu
4 T Fish Sauce
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