Thai Dipping Sauce for Meat (Nam Jim Jeaw)

Step 1

Make the toasted rice powder by adding the raw rice into a small dry skillet over medium high heat. Stir constantly until the grains are dark brown (it may get a bit smokey). Remove from the pan immediately to stop the toasting, and grind into a powder using a mortar and pestle or coffee grinder.

Step 2

In a small bowl, combine the tamarind paste, fish sauce, lime juice and sugar; stir until the sugar is mostly dissolved. *If using chopped palm sugar, any stubborn chunks that won't dissolve after a good stirring should dissolve in 5 minutes or so as they sit in the liquid. So no need to worry about them unless you're serving it immediately; in which case you can warm it up in the microwave briefly (5-8 seconds) to help the final bits of sugar dissolve. Smashing the chunks with a spoon will also help.

Step 3

Add the shallots and chili flakes and stir to mix.

Step 4

Close to serving time, add the toasted rice powder and all of the fresh herbs; stir to mix.

Step 5

Make the all-purpose jeaw as per instructions above, and stir in the diced tomatoes along with the fresh herbs. If you can, let it sit for a few minutes before serving to allow flavours to mingle.