Thai Dried Chilli Dipping Sauce (Jaew) Recipe by Kris Yenbamroong

Street vendors in Thailand always provides you with two types of Nam Jim or dipping sauces when you purchase a grilled spatchcocked chicken or skewered grilled hog. One is the traditional sweet-and-sour chilli sauce, and the other is one of the many versions of the smokier, less sweet dipping sauce, Jaew

Thai Dried Chilli Dipping Sauce (Jaew) Recipe by Kris Yenbamroong

Prep Time 5 min Cook Time 5 min Total Time 10 mins Difficulty: Beginner Servings: 2

Ingredients

Instructions

  1. Make the roasted rice powder

    Place the glutinous rice to a wok or sizable pan set over low heat. Cook the rice, stirring frequently,  until it is golden and has a nutty scent. 
    After allowing to cool, grind the toasted rice in a spice grinder until it resembles granulated sugar. For up to two weeks, keep in a mason jar in a cool, dry location

  2. Make the sauce

    Combine the fish sauce, lime juice, sugar, and roasted chile powder in a small bowl. Stirring vigorously. Add extra chile powder if the mixture does not appear opaque and menacing. If necessary, adjust the seasoning to taste so that the mixture has a salty, sour, and spicy flavor.

    Before serving with your preferred straightforward pork meal, add the sesame seeds if wanted, and then the minced shallot, 1 tablespoon roasted rice powder, and cilantro (in that order)

Note

  • Red dried chiles are always used to make jaew.
  • This recipe serves about 2 cups.
  • Try this classic Thai dipping sauce with pork, beef, chicken

 

Keywords: Jaew Thai Dried Chilli Dipping Sauce

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