“Jaew Hed” Grilled Mushroom Chili Jam




“Jaew Hed” Spicy Mushroom Chili Jam

My grandma alway made Jaew Hed after a rainy day served with sticky rice and fresh vegetables to dip. 

Let’s cook👨‍🍳 

Portion for 2 people 

2 cups Oyster Mushroom

1 cup White Button Mushroom 

1/2 Chopped Red onion 

6 cloves Garlic

10 each Red Chili 

1/2 cup Chopped Fresh Shrimp

4 tbs Thai fermented fish sauce 

4 tbs Lime juice


Step 1

Grill or sear Mushrooms, chilies, garlics and red onion until cook (I add water to help them steam and cook quickly) 

Step 2 

Smash all ingredients together. Start with garlic, chili first. 

Step 3

Seasoning with Thai fermented fish sauce and lime juice 


*** make sure you have a sticky rice ready***


Chef Kasem Saengsawang
Chef Owner at Farmhouse Kitchen Thai
San Francisco | Oakland | Portland
& Daughter Thai Kitchen
Michelin's Bib Gourmand 2016, 2017, 2018 and 2019
Singha Beer The Best Thai Beer

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