Thai Dipping Sauce for Meat (Nam Jim Jaew)

• khẩu phần: 4 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 20 minutes

Nguyên liệu

1 Tbsp jasmine rice or glutinous rice (uncooked)

2 Tbsp tamarind paste (see note 1)

1 Tbsp fish sauce

1-1 1/2 Tbsp lime juice

1 Tbsp palm sugar (finely chopped, packed)

2 Tbsp finely diced shallots

toasted chili flakes to taste (see note 2)

3 Tbsp chopped herbs such as cilantro, green onions, mint, or sawtooth coriander

1 recipe All-Purpose Nam Jim Jaew (from above)

⅓ cup small diced juicy tomatoes

Hướng dẫn

For All-Purpose and Light Nam Jim Jaew

Make the toasted rice powder by adding the raw rice into a small dry skillet over medium high heat. Stir constantly until the grains are dark brown (it may get a bit smokey). Remove from the pan immediately to stop the toasting, and grind into a powder using a mortar and pestle or coffee grinder.

In a small bowl, combine the tamarind paste, fish sauce, lime juice and sugar; stir until the sugar is mostly dissolved. *If using chopped palm sugar, any stubborn chunks that won't dissolve after a good stirring should dissolve in 5 minutes or so as they sit in the liquid. So no need to worry about them unless you're serving it immediately; in which case you can warm it up in the microwave briefly (5-8 seconds) to help the final bits of sugar dissolve. Smashing the chunks with a spoon will also help.

Add the shallots and chili flakes and stir to mix.

Close to serving time, add the toasted rice powder and all of the fresh herbs; stir to mix.

For the Mellow Tomato Jaew

Make the all-purpose jaew as per instructions above, and stir in the diced tomatoes along with the fresh herbs. If you can, let it sit for a few minutes before serving to allow flavours to mingle.