Serving

Cilantro Dipping Sauce
Thailand

Makes
Effort:
Sched:
DoAhead:  
3/4 cup  
**
15 min  
Best
A very flavorful dipping sauce. It can be made without the ground toasted sweet rice for a lighter sauce with not a lot of difference in flavor.



2
1
few
1
1/3
1/4
1
T
T

T
c
c
T
Cilantro
Scallion
Shallot rings
Chili Flakes (1)
Lime Juice
Fish Sauce
Toasted Rice (2)  
  1. Toast your SWEET RICE (if using) and grind it to powder (see Note-1.
  2. Chop CILANTRO and SCALLIONS fine (measure after chopping). Slice SHALLOT very thin and chop medium.
  3. Mix All Ingredients
  4. If possible give it a couple of hours to blend flavors. Refrigerated in a small, tightly sealed jar this should last at least a month - discard if moldy.
NOTES:
  1. Chili Flakes:   I use Korean flake, because that's what's most easily available here in this suburban Koreatown. It gives a satisfying heat but not incindiary - for that grind up dried Thai chilis.
  2. Toasted Sweet Rice:   This standard Thai ingredient is both a flavoring and thickener - and it's easy to make - See Toasted Rice Powder.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sjf_thaicil1 090927 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.