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00Ingredients
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1 ½ tablespoons ground, roasted rice
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1 ½ tablespoons chile powder
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1 tablespoon lemon juice
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1 tablespoon tamarind sauce
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½ tablespoon sugar (palm sugar is best)
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1 shallot, peeled and sliced
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1 tablespoon soy sauce
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2 tablespoons fish sauce
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2 cloves garlic, chopped
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1 cilantro root, minced (optional)
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1/4 cup water or more if needed
Instructions
In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend and the rice to soften. Garnish with minced parsley, mint, and spring onion.
| Servings |
| 1/2 cup |
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As this is always a homemade concoction, recipes vary for both ingredients and amounts. The rule-of-thumb is “to taste.” A key element that all agree on is the difficult-to-make roasted, powdered rice which I‘ve yet to find on U.S. market shelves. To make it, sauté rice in lime juice until browned but still with a trace of moisture then grind into a medium powder. This condiment is used to spice up any dish. Try it over rice pilaf.
Ingredients
InstructionsIn a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend and the rice to soften. Garnish with minced parsley, mint, and spring onion.
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