AI-generated photo.
Laotian · Laos
Tomato jeow
Also called ແຈ່ວ
Tomato jeow, a dish from Laos (ແຈ່ວ).
Pai editors’ mark 4 / 5
Plan, list, and collections
Tomato jeow is cooked in Laos as its own dish. Char tomato, garlic, and shallot, then mash them with chili and fish sauce. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
74
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 16%
- Carbs 80%
- Fat 4%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 1.6 g, under the 25 g mark.
Watch · Low sodium
About 478 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Tomato14 kcal
- Shallot14 kcal
- Garlic4 kcal
- Fish sauce2 kcal
- Thai chili1 kcal
- Cilantro1 kcal
Glycemic load
Estimated glycemic load for this count: 2.9. The bands come from the ingredient table.
Portion
One serving is about 37 kcal. Two portions would be about 74 kcal if you want a fuller plate.
Allergens. Fish
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 28 kcal after the change.
Use half the fish sauce and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Stir in a handful of spinach or cabbage near the end.
More fiber without a new sauce. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 37 kcal | 2% |
| Protein | 1.6 g | 3% |
| Carbohydrate | 8.1 g | 3% |
| Fiber | 1.6 g | 6% |
| Total sugars | 3.4 g | 7% |
| Fat | 0.2 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 478 mg | 21% |
| Potassium | 289 mg | 6% |
| Calcium | 24 mg | 2% |
| Iron | 0.4 mg | 2% |
| Magnesium | 24 mg | 6% |
| Zinc | 0.3 mg | 3% |
| Vitamin A | 46 mcg | 5% |
| Vitamin C | 18.9 mg | 21% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E · estimate | 0.7 mg | 5% |
| Vitamin K · estimate | 36 mcg | 30% |
| Thiamin (B1) | 0 mg | 3% |
| Riboflavin (B2) | 0 mg | 2% |
| Niacin (B3) | 0.7 mg | 4% |
| Vitamin B6 · estimate | 0.2 mg | 10% |
| Folate · estimate | 28 mcg | 7% |
| Vitamin B12 | 0 mcg | 1% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- A middle path: useful food, with one or two numbers worth watching.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Grill pan or grill
- Tongs
- Scale
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Tomato3 tomatoes320 g
Garlic4 cloves12 g
Shallot3 shallots80 g
Thai chili3 chilies12 g
Fish sauce1.5 tbsp21.82 ml
Cilantro0.5 cup15 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the fish sauce and brighten the plate with lemon or lime.. The same dish with less sodium.
- Stir in a handful of spinach or cabbage near the end.. More fiber without a new sauce.
Method
AI-generated photo.
1Heat the grill until it is hot, then oil the bars. For Tomato jeow, start here: char tomato, garlic, and shallot, then mash them with chili and fish sauce.
AI-generated photo.
2Char tomato, garlic, and shallot, then mash them with chili and fish sauce.
Cook 12 min
AI-generated photo.
3Rest it a few minutes. The juices should run clear where that matters. Stop when this is true of Tomato jeow: Char tomato, garlic, and shallot, then mash them with chili and fish sauce.
AI-generated photo.
4Slice or leave whole and serve with the juices. Tomato jeow is eaten in Laos as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Tomato jeow is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Tomato jeow looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Tomato jeow spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Tomato jeow, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Tomato jeow is cooked by grill in Laos. The steps follow that technique, including the timing above.
- Every ingredient is weighed, so the fiber, fat, and salt on the panel match this plate.
Notes
Pregnancy. Cook seafood until it is done through. This is a common cooking fish or shellfish, not a high-mercury choice.
Allergens in the required list: Fish.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.