Have you ever had the roadside ‘Kai Yang’ (English– grilled chicken) or’Kai Thod’ (English – Garlic Fried chicken) in Bangkok? Not the big massive grilled/barbecued chicken, but the pieces on grilled wooden sticks (skewer). And the fried chicken does not get boring thanks to it’s garlic fusion in it’s binding batter. If you haven’t, it is HIGH TIME you visit Bangkok and indulge in the road side food. It may look unhealthy or dirty but it’s way more tasty than dining at a restaurant (70% of the time).
These stalls literally smoke up every morning till late night as people here take it for any or every meal. Smoked and sauced perfectly is something you shouldn’t miss. However, my mission today is not to promote the food or Bangkok, it is to enlighten you on it’s sauce! The Thai Style Spicy Dipping Sauce (formally known) and called
Nam Jim (or Chim) Jaew
This sauce adds the extra drooling factor in many dishes. It allows you to season your meat before stuffing it in your mouth with a taste that will last for a beautiful while. There have been days when the chicken finished, but I couldn’t stop dipping the stick into the sauce to have some more. The reason why I’m sharing about it now is because the other day I randomly remembered my craze for it when I saw ‘Kai Yang’ across the road. I bought a couple sticks of Kai Yang (grilled chicken) and promised myself once I get home, I’m going to make nam jim jaew. And I think you all need to know what this tasty spicy sauce entails.
- ¼ cup thinly sliced shallots
- ¼ cup finely chopped cilantro
- ⅓ cup fish sauce
- Juice of one lime
- 2 teaspoons grated palm sugar (or brown sugar)
- 1 tablespoon of toasted rice powder (Khao Khua ข้าวคั่ว)
- 1 tablespoon of dried red pepper flakes (coarsely ground)
- Mix everything together in a bowl.
- Adjust the taste with more fish sauce, lime juice, or sugar, if necessary. The sauce should be predominantly sour and salty.