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Jaew Hon: Heavenly for meat and vegetables lovers


By Tom Tillman

    Jaew Hon is a Northeastern dish made by dipping raw beef into boiling soup. The beef is then eaten with a variety of spicy dips, depending on one’s taste. The soup is also made in a special way and consists of ground roasted rice, fish sauce, crushed galangal, lemon grass and kaffir lime leaves that give it a pleasant aroma.
    The beef is usually cut from around the neck or the legs of the cow and we also use the liver, tripe and heart. The meat is thinly sliced into bite-sized  pieces, arranged on a plate and topped with raw egg. Bean vermicelli is also placed on the plate, along with Chinese cabbage, cabbage, water convolvulus, and sweet basil.
    The beef is dipped in the boiling soup until just cooked and eaten with the vegetables, glass noodles and steamed glutinous rice. The dish is widely available in restaurants selling Northeastern food.
    If you like suki-yaki before, you will like this even more.  This is the simpler Isan variant, which uses a tom-yum pan, and plenty of meat. The main elements of this dish are a meat plate, a vegetable plate, a soup and 3 seasoning sauces. The meat is cooked in the soup, together with the vegetables at the table.
    To cook this dish, the soup pan needs to get hot. If that is not possible, then you should precook the meat and vegetables before bringing them to the table. The best option of all is a tom-yum pan without the center hole (not like the one shown in the photograph), together with a proper charcoal or oil burner. You can then cook the meat on the center plate to brown it first, them move it to the soup. Unfortunately for me, I only have a regular tom-yum pan and have to make do with cooking the meat in the soup.

Ingredients for Soup & Vegetable Plate

800 ml Water
1 Chicken Stock Cube
30 gms Chinese Radish
40 gms Celery
40 gms Carrot
40 gms Chinese Cabbage
40 gms Coriander Leaves
40 gms Spring Onions
40 gms Cauliflower
40 gms Bean vermicelli

Preparation
1. Clean and slice all the vegetables and put onto the vegetable serving plate.
2. Boil the water with stock cube, add the chinese radish and bring to the boil to form a stock.
3. Light the burner in the serving pan.
4. Empty the stock into pan.
5. Each person takes some of the meat and vegetables and cooks it in the sauce for 5 minutes.
6. Once cooked, they remove it into their plate and dip the meats into the sauces to their own tastes.

For the sauces there are 3 kinds of saurces as follow:
Ingredients for Sweet Chilli Sauce
5 Tablespoons Sweet Chilli Sauce
4 Bird Chillies
3 Garlic Cloves
2 Tablespoons Fish Sauce

Preparation Sweet Chilli Sauce
1. Peel the garlic.
2. Put the garlic, chillies, sweet chilli sauce and fish sauce into the blender and blend until it’s well mixed.
3. Alternatively pulp them in a Thai mortar.

Ingredients for Green ‘Seafood’ Sauce
5 Bird Chillies
4 Garlic Cloves
2 Tablespoons Vinegar
1/3 Teaspoons Sugar
2 Teaspoons Lemon Juice
2 Tablespoons Fish Sauce

Preparation for Green Sauce
1. Peel the garlic.
2. Put all the ingredients in a blender and blend until smooth.
3. Alternatively pulp them in a Thai mortar.

Ingredients for Sukiyaki Sauce
6 Tablespoons Sweet Chilli Sauce
2 Tablespoons Vinegar
2 Tablespoons Light Soy Sauce
1 Tablespoon Sugar
30 ml Sesame Oil
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Chopped Coriander
5 Garlic Cloves

Preparation for Sukiyaki Sauce
1. Peel the garlic.
2. Put everything in a blender except for the toasted sesame seeds.
3. Blend everything together.
4. Add the sesame seeds on the top as a garnish.

Note: if you don’t have a hot burner, hot enough to cook the meat, then cook the meat and vegetables in the stock by simmering it for 3-5 minutes before serving it.

 
 
 
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