Table of Contents
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.
