THAI CHILI DIPPING SAUCE (NAM JIM JAEW) RECIPE
This Thai chili dipping sauce or nam jim jaew is sweet, sour, a little spicy and has got that smoky flavor from a secret ingredient. It's very quick and easy to make and great with any type of grilled or fried meat, sticky rice and fresh vegetables. If you're a fan of Thai food, you're definitely going to love this flavorful jaew sauce!
Provided by Nart
Categories Sauces
Number Of Ingredients 7
Steps:
- Remove the root of the green onion and finely chop the rest.
- Peel the shallots and thinly slice them.
- Pour the fish sauce, lime juice, and granulated sugar into a bowl and stir until the sugar is fully dissolved.
- Add the chili flakes, toasted rice powder, chopped green onion, and sliced shallots and mix with a spoon. Enjoy the sauce with your main dish!
PO PIAH (THAI SPRING ROLLS)
This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.
Provided by Toi
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
- Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
- Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
- Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
- Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
- Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 42 g, Cholesterol 38.9 mg, Fat 11.1 g, Fiber 1.6 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 473.8 mg, Sugar 1.4 g
THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)
I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.
Provided by Toi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g
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