Steak with Crack Sauce (Nam Jim Jaew)

Ingredients

• 3 ts Sticky rice or jasmine rice (Whole grains; toasted and ground into rice powder. The recipe uses 2 tsp of prepared rice powder in the sauce.)
• 5 ss Fish sauce
• 3 ss Lime juice
• 3 ss Tamarind paste
• 3.5 ss Brown sugar (The stated amount is 3–4 tbsp.)
• 3 ss Cilantro (Chopped)
• 2 ss Scallions (Chopped)
• 2 ts Rice powder (Made from the toasted rice)
• 1 Shallot (Chopped)
• Steak (A good piece of meat for serving; the quantity is not specified.)

Steps

1. 1

   Toast 3 tsp of whole sticky rice grains over medium heat until the rice turns golden. Jasmine rice can be used instead.

2. 2

   Crush the toasted rice in a mortar until finely powdered. A blender also works well. Set the rice powder aside; the recipe specifies 2 tsp for the sauce.

3. 3

   Place the lime juice, fish sauce, tamarind paste, and brown sugar in a bowl. Stir until the sugar has completely dissolved.

4. 4

   Add the chopped cilantro, scallions, and shallot to the bowl.

5. 5

   Top the sauce with the rice powder.

6. 6

   Cook a good piece of meat and serve it with the sauce for dipping. The quantity of meat and cooking method are not specified.

Notes

The source does not specify the quantity or cooking method for the steak. It specifies 3 tsp of rice to be toasted and ground, along with 2 tsp of rice powder for the sauce; the yield of the ground rice is not specified.

Nutrition per serving

• sauce
• side dish
• dip
• Thai
• vegetarian sauce
• gluten-free
• dairy-free