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
Small skillet
Mortar and pestle or coffee grinder
Finely chop the palm sugar, dice the shallots and chop the herbs.
Toast the raw rice in a dry skillet over medium-high heat, stirring constantly, until dark brown. Immediately transfer out of the pan, then grind to a powder.
Mix the tamarind, fish sauce, lime juice and palm sugar in a small bowl. Stir to dissolve. Let stubborn sugar pieces soften for about 5 minutes, or briefly microwave for 5–8 seconds if serving immediately.
Stir in the shallots and chili flakes.
Just before serving, add the rice powder and herbs. Mix and serve with grilled or roasted meat.