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Nam Jim Jeaw Sauce

Monday, 25 May 2009

Description

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Ingredients

At a glance

Cuisine

Asian

Cooking Method

No Cook

Chile

Chile Powder

Meal/Course

Condiment

Sauce/Marinade/Rub

Makes

1/2 cup

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

Methods/steps

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.

Additional Tips

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.

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