====== Mellow Tomato Jaew ======

===== Ingredients =====

1 tablespoon uncooked jasmine or glutinous rice \\
2 tablespoons Thai tamarind paste \\
1 tablespoon fish sauce \\
1 tablespoon lime juice \\
1 tablespoon finely chopped palm sugar, packed \\
2 tablespoons finely diced shallots \\
1 teaspoon toasted chili flakes, or to taste \\
3 tablespoons chopped cilantro, green onions, mint or sawtooth coriander \\
⅓ cup small-diced juicy tomatoes \\

===== Tools =====

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

===== Preparation =====

Prepare shallots and herbs. Use Thai-style tamarind paste, not Indian concentrate. \\
Finely chop and pack palm sugar; dice tomatoes. \\

===== 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 paste, fish sauce, lime juice and palm sugar. Stir, then let stubborn sugar pieces dissolve for about 5 minutes; if serving immediately, microwave briefly for 5–8 seconds. \\
Stir in shallots and chili flakes. \\
Near serving, stir in toasted rice powder, herbs and tomatoes. Let stand a few minutes for the flavors to mingle. \\

===== 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]] \\