Passport & Plate - Nam Jim

dekying — Fri, 6 Mar 2015 10:42:08 GMT

Ingredients
- 2 cloves garlic
- 5 fresh Thai "bird" chile peppers (red and green)
- 3 1/4 teaspoons nam plaa (fish sauce)
- 4 1/4 teaspoons fresh-squeezed lime juice
- 2 1/4 teaspoons granulated sugar

How to prepare this recipe
1. Finely chop the garlic and chiles.
2. Pound the garlic and chiles together with a heavy stone mortar and pestle until they form a rough paste.
3. Transfer the paste to a small bowl and stir in the nam plaa.
4. Stir in the lime juice.
5. Add the sugar and stir to dissolve.

The story behind this recipe
This is my Thai mother's go-to Thai dipping sauce. It is deceptively simple, but it is the essence of Thai cuisine: The perfect blend of pungent, spicy, salty, sour, and sweet (with umami-packed fish sauce really giving it punch). In fact, the measurements above are a guideline, however the way to make it is to add the fish sauce, lime juice, and sugar a little bit at a time, tasting after each addition. You might use more than the measurements listed above; you might use less. If you follow that method, you will be astounded by how adding just a touch of each can change the flavor of the sauce and either bring it into perfect harmony or knock it completely off-balance. This is the sauce that my family pours all over the turkey each Thanksgiving instead of gravy. Try it -- your Thanksgiving will never be the same! It's also wonderful over steamed or fried fish, or for dipping fresh vegetables. There is really no limit to it besides your imagination -- it's an all-purpose flavor booster.