Nam Jim Jeaw Sauce

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Nam Jim Jeaw Sauce
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This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross


 

 

 



Ingredients



  • 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



  • Instructions


    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.

    Servings
    1/2 cup
    Servings
    1/2 cup
    Nam Jim Jeaw Sauce
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe

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

    Bugged Out in Thailand!

    By Paul Ross


     

     

     



    Ingredients



  • 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



  • Instructions


    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.

    Servings
    1/2 cup
    Servings
    1/2 cup
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