Jaew Recipe By Chef Kris Yenbamroong

By Tasting Table Staff

To learn more about this recipe, see our related story, Neck Line, in our National edition.

Recipe adapted from Kris Yenbamroong, Night + Market, Los Angeles

Jaew

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Try this classic Thai rice dish alongside some sticky-sweet pork.

servings
2
cups

Ingredients

  • ¼ cup Thai glutinous rice
  • ½ cup fish sauce
  • ½ cup lime juice (from about one lime)
  • 2 tablespoons sugar
  • 2 tablespoons roasted chile powder
  • 2 tablespoons minced shallot
  • 2 tablespoons finely chopped cilantro (with stems)

Optional Ingredients

  • 1 tablespoon lightly toasted sesame seeds (optional)

Directions

  1. Make the roasted rice powder: In a wok or large skillet set over low heat, add the glutinous rice. Stir regularly, cooking until the rice is golden and smells nutty. Let cool, then run through a spice mill until the toasted rice is the consistency of granulated sugar. Store in a mason jar in a cool, dry place for up to two weeks.
  2. Make the sauce: In a small bowl, combine the fish sauce, lime juice, sugar and roasted chile powder. Stir thoroughly. If the mixture does not look opaque and ominous, add more chile powder. Adjust seasoning to taste, if necessary, so that the mixture is salty, sour and spicy.
  3. Add the sesame seeds, if desired, and finish with minced shallot, 1 tablespoon roasted rice powder and cilantro (in that order) before serving with your favorite simple pork dish.
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