====== Light Nam Jim Jaew ======

===== Ingredients =====

1 tablespoon uncooked jasmine or glutinous rice \\
2 tablespoons fish sauce \\
1½ tablespoons lime juice \\
1 tablespoon Thai tamarind paste (or another ½ tablespoon lime juice) \\
1 teaspoon sugar \\
1 teaspoon toasted chili flakes, or to taste \\
2 tablespoons minced shallots \\
3 tablespoons chopped cilantro, green onions, mint or sawtooth coriander \\

===== Tools =====

Small skillet \\
Mortar and pestle or coffee grinder \\

===== Preparation =====

Prepare shallots and herbs. Use Thai-style tamarind paste, not Indian concentrate. \\

===== Cooking =====

Toast rice in a dry skillet over medium-high heat, stirring until dark brown. Remove immediately; grind using a mortar or coffee grinder. \\
Mix tamarind, fish sauce, lime juice and sugar until dissolved. \\
Stir in shallots and chili flakes. \\
Just before serving, stir in rice powder and herbs. \\

===== Sources =====

[[https://hot-thai-kitchen.com/nam-jim-jeaw|Nam Jim Jaew — Pailin Chongchitnant]] \\
[[https://www.youtube.com/watch?v=EVeIrzR05Vs|This Sauce Makes All Meats Better! — Pailin’s Kitchen]] \\