I feel this so much!! My mom is Thai and an incredible chef, but not a great teacher. My sisters and I always worry what we would do without her food, and I love that I'm learning with Pailin ❤ I'm sorry about your mom, that must have felt like losing a part of yourself.
The lighter version is similar to a sauce we use in Myanmar except we use toasted chickpea flour instead of rice powder. I cant wait to try your recipe!
Pailin, you are such a likeable person, and you clearly love food. Every single one of your videos is a joy to watch, and you've taught me a lot about cooking
Thank you so much for this!! My parents are Lao and Thai and I grew up with this sauce but my parents never taught me and I never cared to learn. Now I do! Can’t wait to make this!
I absolutely love your videos and I really love how you explain where certain recipes come from and what it means and you really give a breakdown! I really love it!
Pailin you've been in my ups and down for years! Now, I am licensed in my chosen field ✨and because of you I want to be an educator someday after honing more on the skills part! During my college years after a tiring day, my to go is Thai food although I'm not Thai but I have friends from international club in school. Thank you for this and I will try this soon! 🤗
Pailin: This is an excellent recipe. Also - I now use toasted rice powder instead of breadcrumbs for many (or most) of my dishes! Keep it going! Your work and generous sharing of knowledge and skill is most appreciated....
I just love your videos, you always get me excited to cook, you explain everything amazingly well, it’s always delicious, and I love your personality which really shines through 😊
I made this last weekend to serve as one of the dips to go with our bourguignon fondue dinner. I even used your lovely marinade. Your Nam Jim Jeaw was so delicious. The marinade was also lovely even if the tenderloin really didn't need it. Your recipes are so spot on to what I expect a dish to taste like. I think I'll be making up a big batch of your Pad Thai sauce this coming weekend to have on hand since I'm getting a craving for some chicken Pad Thai.
Fascinating. A lot of these techniques are similar to those used in Mexican food (which I taught myself to cook in the early days of the pandemic). I can't wait to try this, it looks delicious.
Pailin!!! Your video right now is very refreshing with its cheerfulness and innocence that you add to it. It's the Nam Jim Jiaow of TH-cam. Keep it up 😀
Love it as always! Thanks for the introduction to thai cuisines fine points I love learning about it- its a total 180 from where im from! Where im from, Lithuania, we use sour cream to cut thru the fattiness of all our food, which is mostly very fatty. Thats why ive fallen in love with southeast asian cuisine, so much to experience in the mouth!
I’m happy you mentioned sawtooth coriander!! I once lost a bet on coriander vs cilantro. My friend said they were the same thing and I kept saying they were different because the coriander I had cooked with looked like dandelion leaves, didn’t know there were multiple types of coriander and that it’s only called cilantro in north & central America. I’m happy you have Athletic Brewery sponsorship too. I recently got diagnosed with an autoimmune disease that affects my liver so I can’t drink alcohol anymore and damn I missed beer. Found Athletic Brewery and can now have a satisfying beer without damaging my liver! Thanks for all your supreme videos!!
The last version of the sauce reminds me of what my family has always made (Filipino) where we dice up tomato and onion and add fish sauce and add that over our rice during our meals!
Actually, recently in Bangkok (at least that is what I know from visits), it more and more common for some cafe/restaurant to serve pork steak or beef stead with nam jim jaew on top and served with nam jim jeow also. They may even have marinated them with it. I guess for cheaper beef it makes them more palatable. But I agree, it does wonders to the pork and beef steaks
Classic US Thanksgiving meal is so bland that I've started making a spicy meat condiment like a chutney for a punch of flavor. I think I need to make nam jim jeaw this year!
Good timing, I've got steak marinating tonight and was about to go downstairs and make nam jim jeaw (first time using proper homemade tamarind paste) when I saw this video!
I can’t wait to try this! Also adding my two cents for everyone to go try The Athletic’s NA beer. I am 100% not sponsored by them, I just drink it all the time and it is a staple in my house. It is truly one of the best NA beers out there.
Thanks Pailin for such a comprehensive explanation and recipe variations of my favourite Thai sauce, must try adding tomato! I noticed while in Chiang Mai each tiny street food place would have their own twist... leading to much debate amongst locals as to who was the best.
Love the video giving options for this type of sauce. Fun fact: tomatoes naturally contain MSG, making them a great addition to things like sauces. They do, hgowever, seem to absorb a LOT of flavor, so you do have to take care to balance spices/seasonings when using them.
I just made this sauce to have with my steak tonight, and wow, it did not disappoint!! Super flavorful and so easy to make. I made your light version because i wanted it to be more dippable for the steak. I will definitely be making this again, and i can't wait to try it with other meats like chicken or pork! Pailin, you got my taste buds hooked on this sauce! Thank you ❤😊
I can say with certainty Laos people are more concerned about the sauce rather than flavoring the meat, at least when it comes to the o.g's and people in that region. The newer generation in america are more about seasoning the meat without needing sauce for it. It might be a product of not knowing how to make the sauce themselves. Cause I enjoy flavorful steak as well as having it with an awesome Asian dipping sauce when it's available.
This sauce is no joke! I have been to Thailand many times but never tried this sauce because of the smell. But today I decided to make it and try it anyway. Even though the smell still gets me, I tried it anyway with a piece of beef steak and - BAAM! It was like an explosion of flavour in my mouth! It is a really good dipping sauce and I look forward to the next steak I have with it. Thanks for teaching me this Pailin :) Side note: I think it is the fish sauce that gets to me so next time I make it I am going to try lightly cooking the fish sauce with the sugar and tamarind paste. I find when fish sauce coooks for a few mins the smell goes away. Not sure if it will work, but gonna try!
ขอบคุณครับคุณไพลิน thank you very much. You’re right. This is a sauce we cannot do without, but I won’t be taking it with me to where I’m going because I’m heading back to Thailand in a couple of weeks. There will be plenty of this over there. (Ie. with ข้าวเหนียวไก่ย่าง ) I can’t wait to be back home again!✈ See you over there!
In my household we don't like sweet Jaew at all so both sugars and tamarind are non existent to our Jaew recipe. We just mixed together Fish sauce, chilli flakes, lime juice and toasted rice powder and add a little of Fermented fish sauce (Nam Pra Ra) and MSG to adjust the taste and that's it the non-sugar Jaew. Ther thickness is not that important bc the toasted rice powder alone is giving much of a body for our sauce.
I love this sauce. There's a local Thai BBQ food cart that I eat at weekly. Their grilled pork with this sauce is so fantastic. I order extra sauce every time.
OMG I love Cooking with Nana too!!! Pailin and Nana are 2 great channels where I learned so much about -authentic- Thai and Lao cuisine, which is so interesting for me since I'm not Thai or Laotian.
This is my most favorite thing in the world. When I go to my local Thai restaurant and order my favourite dish- Weeping Tiger I get them to bring me two bowls of this sauce. I could drink this stuff straight from the bowl. I have looked on youtube many years ago for a recipe for this sauce, it's how I found your channel. Please could you put the name of the sauce in the title so I can easily find it. Thank you
I love prik nam plah...chop tee sud krup. I use this sauce on so many dishes. I also make a sauce using hot peppers, cilantro, fresh garlic, fish sc, lime jc- aroi mak krup. Kin dai took wan krup
I made a version of this one only because I didn’t have all the ingredients on hand. I used 3 of my home grown fresh chillies, that was plenty of heat too. It was thicker than the recipe here but I have since diluted it. I used it on a grilled steak - it’s fabulous. I will try this recipe next when I get the right ingredients. Apologies in advance for any offence not making the right recipe. Thanks for the recipe!!
Pailin has taught me so many recipes that my mom made before she passed & didn't teach me to make it. Thanks, Pailin!
And now you can pass them on to your kids!
I feel this so much!! My mom is Thai and an incredible chef, but not a great teacher. My sisters and I always worry what we would do without her food, and I love that I'm learning with Pailin ❤ I'm sorry about your mom, that must have felt like losing a part of yourself.
‼️‼️Thank you TH-cam University 💯💯💯💯😂😂😂
As a South African, I carry nando sauce with me, wherever I am in the world 😂🇿🇦
❤
The lighter version is similar to a sauce we use in Myanmar except we use toasted chickpea flour instead of rice powder. I cant wait to try your recipe!
Pailin, you are such a likeable person, and you clearly love food. Every single one of your videos is a joy to watch, and you've taught me a lot about cooking
I love how you break down the base, give us your own versions and many options for us to apply/get creative and customize with these!
Your husband is the luckiest man on earth! He gets to eat all your delicious food!Thanks for sharing your videos!!!❤
I'm in love with Pailin, she got me out of depression!!.. Thank you for all you do, watch you all the time!. Thai is the best!!!
Thank you so much for this!! My parents are Lao and Thai and I grew up with this sauce but my parents never taught me and I never cared to learn. Now I do! Can’t wait to make this!
@@Te_leg-RAAM_pailinskitchen I’m sure you do with your account created 21 minutes ago. Idiot
And it’s “I’ve GOT a surprise for you”
@@Te_leg-RAAM_pailinskitchen “I’ve got A surprise for you”
Do you even know how to speak English if you’re gonna try to scam people?
@@Te_leg-RAAM_pailinskitchen I also reported your account.
I finally tried this with pork chops, it was so good! Went great with steamed veg too. For not a lot of calories.
I absolutely love your videos and I really love how you explain where certain recipes come from and what it means and you really give a breakdown! I really love it!
That rant reminds me of "chai tea" 🤣🤣
Pailin you've been in my ups and down for years! Now, I am licensed in my chosen field ✨and because of you I want to be an educator someday after honing more on the skills part! During my college years after a tiring day, my to go is Thai food although I'm not Thai but I have friends from international club in school.
Thank you for this and I will try this soon! 🤗
Pailin: This is an excellent recipe. Also - I now use toasted rice powder instead of breadcrumbs for many (or most) of my dishes! Keep it going! Your work and generous sharing of knowledge and skill is most appreciated....
Some esaan restaurant in thailand they confused when call namjimjeaw too because jeaw mean namjim😂
My to-go Jaw recipe would be fish sauce + lime + chilli + toasted rice powder and that’s it 😂😂 love it salty
I am totally making this for my mom. She adores Thai food. You are so fun to watch! Thanks for this!
I love your recipes, and the Thai names explanations too 😍
I just love your videos, you always get me excited to cook, you explain everything amazingly well, it’s always delicious, and I love your personality which really shines through 😊
You make me want to visit Thailand at least once.. ❤
I made this last weekend to serve as one of the dips to go with our bourguignon fondue dinner. I even used your lovely marinade. Your Nam Jim Jeaw was so delicious. The marinade was also lovely even if the tenderloin really didn't need it.
Your recipes are so spot on to what I expect a dish to taste like. I think I'll be making up a big batch of your Pad Thai sauce this coming weekend to have on hand since I'm getting a craving for some chicken Pad Thai.
That’s what I was talking about! Try it with stick rice! Love it! ❤❤❤
Made this tonight. Loved it. Wouldn't change a thing.
Love the recipe !!! Love the balance of flavor in this sauce !!! 👍💯❤️
Fascinating. A lot of these techniques are similar to those used in Mexican food (which I taught myself to cook in the early days of the pandemic). I can't wait to try this, it looks delicious.
Pai Lin, not sure if you caught it already but there's a bot in this thread trying to impersonate you.
When she added tomatoes to the jeaw I thought, "Oh, she just made Thai salsa."
Funny Palin…. Interesting too…. I use your recipe for my cook outs and my guests love it.
Thank you for this recipes it looks delicious 🥰
Amazing, thank you for sharing your recipe with the world.
Pai, looks delicious, thanks for sharing! ❤
Pailin!!! Your video right now is very refreshing with its cheerfulness and innocence that you add to it.
It's the Nam Jim Jiaow of TH-cam.
Keep it up 😀
You are so sweet, and I really enjoy all of your recipes. Thank you Pailin for another exciting recipe.
Made this today for leftover rib tips I smoked this weekend. It was perfect!
I love your multi-use sauce recipes and how you demonstrate how to use them.
I have saved the recipe & looking forward to trying this . Thanks ! 😊
Ahhh, just in time for Thanksgiving - have a happy long weekend Pailin!
Thank you Paillin, that sauce looks so delicious 😋
Love it as always! Thanks for the introduction to thai cuisines fine points I love learning about it- its a total 180 from where im from! Where im from, Lithuania, we use sour cream to cut thru the fattiness of all our food, which is mostly very fatty. Thats why ive fallen in love with southeast asian cuisine, so much to experience in the mouth!
Sometimes I think we, Thais are too obsessed with the dipping sauce. Even the fruit We still have a dipping sauce. But it's so good, can't help🤣
Thank you for keeping authentic! All above and Stick rice and you’re home on the floor with family😘. Wishing Happy Thanksgiving to your family!
This is Hands Down the best cooking show out there...IMO! Thank you Pai!
Just what I was looking for! So glad I came across your channel.
This looks so delicious! 😋
I’m happy you mentioned sawtooth coriander!! I once lost a bet on coriander vs cilantro. My friend said they were the same thing and I kept saying they were different because the coriander I had cooked with looked like dandelion leaves, didn’t know there were multiple types of coriander and that it’s only called cilantro in north & central America.
I’m happy you have Athletic Brewery sponsorship too. I recently got diagnosed with an autoimmune disease that affects my liver so I can’t drink alcohol anymore and damn I missed beer. Found Athletic Brewery and can now have a satisfying beer without damaging my liver!
Thanks for all your supreme videos!!
Your channel is my new favourite! Thank you ☺️
Pailin's Kitchen is genuine, honest and truthful. Trust in Pailin's Kitchen.
Jeow mak len is so good! I usually roast the ingredients before grinding it all up.
The last version of the sauce reminds me of what my family has always made (Filipino) where we dice up tomato and onion and add fish sauce and add that over our rice during our meals!
Yes I always added just a little pico to my Nam Jim Jaew
Just made this… omg! Delish!! Used it for a Chipotle bowl and totally made it so much better. Can’t wait to use it for fish
Nice one. Thanks for this and for the background.
Actually, recently in Bangkok (at least that is what I know from visits), it more and more common for some cafe/restaurant to serve pork steak or beef stead with nam jim jaew on top and served with nam jim jeow also. They may even have marinated them with it. I guess for cheaper beef it makes them more palatable. But I agree, it does wonders to the pork and beef steaks
This is such a favorite of mine -- but never made it at home. Thanks for sharing!
Classic US Thanksgiving meal is so bland that I've started making a spicy meat condiment like a chutney for a punch of flavor. I think I need to make nam jim jeaw this year!
Thanks for sharing. Looks so yummy. I will make it soon. 😊
Very good recipe and is very pleasing listening to you, keep up the good work 👍🏾
Good timing, I've got steak marinating tonight and was about to go downstairs and make nam jim jeaw (first time using proper homemade tamarind paste) when I saw this video!
Yumyum! Please share other lesser known types of Nam Jim 😋
I can’t wait to try this! Also adding my two cents for everyone to go try The Athletic’s NA beer. I am 100% not sponsored by them, I just drink it all the time and it is a staple in my house. It is truly one of the best NA beers out there.
Great chef, love this
I use palm sugar and cilantro in mine.
Your sauce idea looks great.
It looks delicious.
This is soo good.. thanks
Thanks Pailin for such a comprehensive explanation and recipe variations of my favourite Thai sauce, must try adding tomato!
I noticed while in Chiang Mai each tiny street food place would have their own twist... leading to much debate amongst locals as to who was the best.
Do all purpose seafood sauce next!! Would include in the holy trinity of Thai sauces, the first two being this sauce and nam pla prik
In the Philippines we add crushed garlic
This is amazing! I am hooked! The toasted pounded rice was a revelation.
Thank you!😊
Love the video giving options for this type of sauce. Fun fact: tomatoes naturally contain MSG, making them a great addition to things like sauces. They do, hgowever, seem to absorb a LOT of flavor, so you do have to take care to balance spices/seasonings when using them.
น่าลองทำตามมากครับ ดูเข้าใจง่ายดี
Lovely job amazing show so yummy. Have a wonderful day.
I just made this sauce to have with my steak tonight, and wow, it did not disappoint!! Super flavorful and so easy to make. I made your light version because i wanted it to be more dippable for the steak. I will definitely be making this again, and i can't wait to try it with other meats like chicken or pork! Pailin, you got my taste buds hooked on this sauce! Thank you ❤😊
Thank you for another recipe for others that don't know how to make it already. You are right it is an all-purpose meat dipping sauce
I can say with certainty Laos people are more concerned about the sauce rather than flavoring the meat, at least when it comes to the o.g's and people in that region. The newer generation in america are more about seasoning the meat without needing sauce for it. It might be a product of not knowing how to make the sauce themselves. Cause I enjoy flavorful steak as well as having it with an awesome Asian dipping sauce when it's available.
This sauce is no joke! I have been to Thailand many times but never tried this sauce because of the smell. But today I decided to make it and try it anyway. Even though the smell still gets me, I tried it anyway with a piece of beef steak and - BAAM! It was like an explosion of flavour in my mouth! It is a really good dipping sauce and I look forward to the next steak I have with it. Thanks for teaching me this Pailin :)
Side note: I think it is the fish sauce that gets to me so next time I make it I am going to try lightly cooking the fish sauce with the sugar and tamarind paste. I find when fish sauce coooks for a few mins the smell goes away.
Not sure if it will work, but gonna try!
Nam Jim Jaew best sauce in the entire world, GOAT
your sweet smile makes everything better
Love all the NamJim😋 I also make my nam Jim jaew with just a small amount of Pico de gallo
Thank you!
lots of love to the thai cuisine
Pailin is very sweet and enthusiastic! I'm gonna try some of these sauces! Thank you, Pailin!
Yummmmm can’t wait to try it
ขอบคุณครับคุณไพลิน thank you very much. You’re right. This is a sauce we cannot do without, but I won’t be taking it with me to where I’m going because I’m heading back to Thailand in a couple of weeks. There will be plenty of this over there. (Ie. with ข้าวเหนียวไก่ย่าง ) I can’t wait to be back home again!✈ See you over there!
Gotta try this!
Newbie here MsPailin… luv ur videos…very informative, I’m learning..thank u…
Happy New Year, happy tastebuds❤
In my household we don't like sweet Jaew at all so both sugars and tamarind are non existent to our Jaew recipe. We just mixed together Fish sauce, chilli flakes, lime juice and toasted rice powder and add a little of Fermented fish sauce (Nam Pra Ra) and MSG to adjust the taste and that's it the non-sugar Jaew. Ther thickness is not that important bc the toasted rice powder alone is giving much of a body for our sauce.
I love this sauce. There's a local Thai BBQ food cart that I eat at weekly. Their grilled pork with this sauce is so fantastic. I order extra sauce every time.
Omg I missed this so much since I moved back to the US! Thank you!
Sounds yummy ❤
OMG I love Cooking with Nana too!!! Pailin and Nana are 2 great channels where I learned so much about -authentic- Thai and Lao cuisine, which is so interesting for me since I'm not Thai or Laotian.
light is my favourite
Thankyou chef❤❤🎉
This is my most favorite thing in the world. When I go to my local Thai restaurant and order my favourite dish- Weeping Tiger I get them to bring me two bowls of this sauce. I could drink this stuff straight from the bowl. I have looked on youtube many years ago for a recipe for this sauce, it's how I found your channel. Please could you put the name of the sauce in the title so I can easily find it. Thank you
You can save the video so you'll have it in your TH-cam account forever my friend..don't have to search for it every time
This Sauce Makes All Meats Better!. That's right, a quality sauce will make meat dishes more enjoyable. Thank you for sharing.
I love prik nam plah...chop tee sud krup. I use this sauce on so many dishes. I also make a sauce using hot peppers, cilantro, fresh garlic, fish sc, lime jc- aroi mak krup. Kin dai took wan krup
I tried this sauce yesterday with Isan sausage , it was so good
Your second version is similar to what I use for Crying Tiger Beef. I call Nam Jim Jaew , "Super Sauce". It is amazing.
yesss you can't eat crying tiger beef without nam jim jaew!!! so good
I made a version of this one only because I didn’t have all the ingredients on hand. I used 3 of my home grown fresh chillies, that was plenty of heat too. It was thicker than the recipe here but I have since diluted it. I used it on a grilled steak - it’s fabulous. I will try this recipe next when I get the right ingredients. Apologies in advance for any offence not making the right recipe. Thanks for the recipe!!
I love this, as chef it never even occured to me blitz the chili flakes, i would step down and use Korean which i grow up on.
My new tabasco. Going to make this and bring it everywhere I go! Thanks.
Pailin is Thai Food..Learn so much/////Happy coking
Can you make a Thai recipe book for instant pot? I love Thai food and I also love using my instant pot, putting those two together would be a dream!
Hi Adam here, and thanks! Brillant idea, and I’ve added this to the “Request List”. Cheers! 😊
I’ll be one of the first ones to order it. Thanks for considering the idea, I’ll be looking forward to the book! 😉😁
lol awesome :) @@YOUSIYC7
The first time I had this I was on a beach in Thailand eating grilled red snapper. Can recommend. 🤤