Laotian cuisine uses ingredients and techniques found nowhere else in the world and their chile condiment is one of the finest you will ever try!
Lao fermented fish is an integral part of this recipe but it can be hard to find. Alternatively, stew tinned or bottled anchovy fillets in fish stock until partially disintegrated. If desired, this mixture can then be sieved for a finer sauce. Preserved or fermented fish from various Asian countries also makes a good substitute, for example, Filipino fermented or preserved gourami fish.
Most Lao deep-fry the shallots, lemongrass, and garlic but I prefer them fire-roasted – I have also added a range of herbs common in Laotian recipes to add more layers of flavor to the condiment.

A culinary experience from Laos in South East Asia made in Albuquerque New Mexico USA

The recipe for Kinna’s Laos Chile Paste has been in the family for 4 generations. Every ounce is prepared and bottled by hand with pride.

It is a great pleasure to bring this sweet fiery flavor from our kitchen to yours.

Kinna’s a native of Laos in South East Asia, brought with her a family recipe called “JAEW BONG” ( Laos for “Chile Paste”).

In Laos, this Chile Paste is used us a table condiment and for anything, you want to make sweet and fiery.

Kinna’s is based in Albuquerque N.M. USA

These fine products are available at the following retail outlets in Albuquerque:

Or contact by email at:    kinnaskitchen@gmail.com

(505) 228-7345

 Do You Dare!