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Grilled Meat Dipping Sauce, 'Nam Jim Jeaw'

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Nam Jim Jeaw is a popular sauce for grilled meat. We formerly offered a packaged "E-San Sauce" which is the same thing, so now you can make it from scratch. The flavor is unique, smokey from the roasted rice, sweet, spicy and sour.

Nam Jim Jeaw is delicious served with grilled pork, grilled fish, grilled chicken or bbq beef. Also goes well with Thai sticky rice.

We now offer Namprik Thai Tae, a similar dipping sauce that you may equally enjoy.

Ingredients

1/4 cup fish sauce
2 tablespoons tamarind concentrate
1 teaspoon salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon ground Thai chile pepper
1 tablespoon fresh Thai chile peppers
1 tablespoon fresh shallots
2 spring onion, chopped
1 teaspoon roasted rice, khao koor

Method

In a small saucepan, heat fish sauce, tamarind concentrate, salt and sugar over medium low heat. Keep stirring to dissolve salt and sugar. Bring to a boil and remove from heat, let cool.

When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro on the top.

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Comments

Melissa
May 12th, 2010
3:09 PM
I've been looking for a recipe for this sauce, thank you for posting.
lonnie
July 6th, 2010
9:26 AM
Very good I have made this many times. Great with sticky rice wrapped in lettuce! And chicken. Thanks for this one Thailand!!
Anonymous
August 16th, 2011
6:28 PM
No need for the salt!! The fish sauce is salty enough.
Anonymous
December 12th, 2012
2:01 PM
What is khao koor ?
Anonymous
August 22nd, 2013
2:37 AM
is your measurement correct. tablespoon of tamrind?
Anonymous
December 31st, 2013
5:37 AM
"Khao koor" or "Roasted Rice" is really easy to make. Just take uncooked jasmine rice and put it in a big pan (no added oil)... and just keep it on low heat until the rice turns medium brown. It should be crispy. Then take the rice out from pan, and crush it into small pieces. That's all :) you could use a clean large stone to crush the roasted rice if you don't have the tool Thai people use called "Kroke" (it's a thai stone bowl with stone hand tool to pound ingredients up; often used to make papaya salad)
Anonymous
July 4th, 2014
5:12 PM
Toasted rice also key to making Laab. Make extra and store in a tight container.

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