Learn how to make Jaew Bong Mae Ma

Jaew Bong Mae Ma

Traditional Chili Paste from Xiangkhouang Province, Lao PDR (with Makhaen / Makhuan)

Jaew Bong Mae Ma is a traditional dried chili paste originating from Xiangkhouang Province, Lao PDR. It is characterized by a rich, aromatic profile derived from roasted dried chilies and toasted glutinous rice. Commonly consumed with sticky rice and local vegetables, this condiment represents an important element of northern Lao culinary heritage. The addition of makhaen or makhuan, spices belonging to the genus Zanthoxylum, enhances the paste with a distinctive citrusy aroma and a mild tingling–numbing sensation on the palate, a hallmark of Upper Mekong food culture.

Ingredients

Dried large chilies, 150–200 g
Dried bird’s eye chilies, 50–70 g
Garlic, 60–80 g
Shallots, 80–100 g
Roasted glutinous rice powder, 100–120 g
Makhaen or Makhuan (dried), 1–2 tablespoons
Vegetable oil, 250–300 ml
Palm sugar or granulated sugar, 2–3 tablespoons
Salt, 1–2 teaspoons
Lao fish sauce or seasoned fermented fish sauce, 2–3 tablespoons

Preparation Method

Lightly roast the dried chilies over low heat until fragrant, then set aside.
Dry-roast the makhaen or makhuan over low heat until the pods begin to crack and release their aroma. Pound coarsely to preserve texture and fragrance.
Pound the roasted chilies, garlic, and shallots together until the desired consistency is achieved. Add the roasted rice powder and coarsely pounded makhaen, mixing thoroughly.
Heat the vegetable oil in a pan over medium heat. Add the chili mixture and stir-fry until aromatic and the oil turns reddish.
Season with sugar, salt, and Lao fish sauce or fermented fish sauce. Stir continuously to allow the seasoning to integrate evenly.
Reduce to low heat and simmer for 10–15 minutes until the paste becomes thick, dry, and lightly coated with oil. Remove from heat and allow to cool.

Distinctive Characteristics

Jaew Bong Mae Ma prepared with makhaen exhibits a balanced spicy–sweet flavor, complemented by deep roasted aromas. The presence of Zanthoxylum contributes a subtle numbing and tingling sensation, reinforcing its identity as a distinctive condiment of northern Lao and Upper Mekong regional cuisine.