Jaew

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 
 "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"

Categoria:Embammata
Categoria:Ars coquinaria Laotiana