Nam Jim Jaew (Crack Sauce)
Directions
- 1Wash and dry sticky rice to remove excess starch.
- 2In a dry pan, toast sticky rice on medium heat, tossing continuously to avoid burning, until golden (10-15 minutes).
- 3Powderize the toasted rice using a food processor.
- 4In a bowl, whisk together fish sauce, lime juice, chili, palm sugar, tamarind paste and 1 tbsp of toasted rice powder.
- 5Add chopped mint, cilantro, green onion, and shallot; whisk again.
- 6Serve with additional toasted rice powder in a ramekin.
Ingredients
- 0.5 cup glutinous (sticky) rice
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 whole Thai bird's eye chili
- 1.5 tsp palm sugar
- 1 tbsp tamarind paste
- 2 tbsp toasted rice powder (Khao Khua)
- 1 tbsp chopped mint
- 1 tbsp chopped cilantro
- 1 tbsp chopped green onion
- 1.5 tbsp sliced shallot
Equipment
panfood processorknifebowlwhisk