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