Nam Jim Jeaw Sauce
Monday, 25 May 2009
This recipe and others can be found in the following article:
Bugged Out in Thailand!
By Paul Ross
At a glance
1 ½ tablespoons ground, roasted rice
1 ½ tablespoons chile powder
1 tablespoon lemon juice
1 tablespoon tamarind sauce
½ tablespoon sugar (palm sugar is best)
1 shallot, peeled and sliced
1 tablespoon soy sauce
2 tablespoons fish sauce
2 cloves garlic, chopped
1 cilantro root, minced (optional)
1/4 cup water or more if needed
In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the
sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend
and the rice to soften. Garnish with minced parsley, mint, and spring onion.
As this is always a homemade concoction, recipes vary for both ingredients and amounts. The rule-of-thumb is “to taste.” A key element that all agree on is the difficult-to-make roasted, powdered rice which I‘ve yet to find on U.S. market shelves. To make it, sauté rice in lime juice until browned but still with a trace of moisture then grind into a medium powder. This condiment is used to spice up any dish. Try it over rice pilaf.