This Sauce Makes All Meats Better!

[@gmoney4980]

Pailin has taught me so many recipes that my mom made before she passed & didn't teach me to make it. Thanks, Pailin!

[@wnose]

And now you can pass them on to your kids!

[@pamelabeyer6902]

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.

[@MikePhoTravelVlogs]

‼️‼️Thank you KZbin University 💯💯💯💯😂😂😂

[@hazelem1266]

As a South African, I carry nando sauce with me, wherever I am in the world 😂🇿🇦

[@jeansimpson4940]

❤

[@lynnn9383]

Your husband is the luckiest man on earth! He gets to eat all your delicious food!Thanks for sharing your videos!!!❤

[@marlesimms]

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

[@zeruszephuros5419]

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!

[@lemonz1769]

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!

[@anniejays1]

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!

[@anniejays1]

@Te_leg-RAAM_pailinskitchen I’m sure you do with your account created 21 minutes ago. Idiot

[@anniejays1]

And it’s “I’ve GOT a surprise for you”

[@anniejays1]

@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?

[@anniejays1]

@Te_leg-RAAM_pailinskitchen I also reported your account.

[@ericthompson3982]

I am totally making this for my mom. She adores Thai food. You are so fun to watch! Thanks for this!

[@carsonglass7231]

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!!!

[@PMSkrazedMOOSE]

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!!

[@rbrrhllngswrth]

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....

[@alb91878]

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!

[@lilliputlittle]

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.

[@hadronoftheseus8829]

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.

[@hadronoftheseus8829]

Pai Lin, not sure if you caught it already but there's a bot in this thread trying to impersonate you.

[@naoise555]

When she added tomatoes to the jeaw I thought, "Oh, she just made Thai salsa."

[@LinkCable679]

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 KZbin. Keep it up 😀

[@gluten262]

I finally tried this with pork chops, it was so good! Went great with steamed veg too. For not a lot of calories.

[@jaesun4418]

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! 🤗

[@patrickanderson5927]

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!

[@scottterril8203]

Made this today for leftover rib tips I smoked this weekend. It was perfect!

[@daraki1]

Thanks!

[@PailinsKitchen]

Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen

[@daraki1]

@ I just made your recipe for Nam Jim Jaew …OMGoodness this sauce is amazing! So amazing… I had to run out to the nearest restaurant and buy pork belly to try it! Well…it also blew the restaurants sauces away! I’m a new viewer and have enjoyed watching the ease at which you break down the necessary understanding of the culture and chemistry of Thai flavor! Kids are grown up and the family is shrinking… when you eat the food I feel like I’m enjoying a new discovery with a friend. Thank you!

[@malfon12]

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!

[@artistlovepeace]

Pailin's Kitchen is genuine, honest and truthful. Trust in Pailin's Kitchen.

[@frank_qt]

That’s what I was talking about! Try it with stick rice! Love it! ❤❤❤

[@JosephineLathung]

Jeow mak len is so good! I usually roast the ingredients before grinding it all up.

[@ILuvMaths]

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.

[@Koki_bae]

You make me want to visit Thailand at least once.. ❤

[@socksiemcsocks1236]

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 😊

[@ValTass14]

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.

[@andreag8892]

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

[@SeanDaNerd]

Each video is more educational than just a recipe. Background info is fantastic

[@-RONNIE]

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

[@graemecameron27]

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.

[@fretless05]

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.

[@Burnt_Offering]

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 ❤😊

[@raventrc]

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

[@YOUSIYC7]

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!

[@AdamHotThaiKitchen]

Hi Adam here, and thanks! Brillant idea, and I’ve added this to the “Request List”. Cheers! 😊

[@YOUSIYC7]

I’ll be one of the first ones to order it. Thanks for considering the idea, I’ll be looking forward to the book! 😉😁

[@AdamHotThaiKitchen]

lol awesome :) @@YOUSIYC7

[@Algimantaz]

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!

[@jitrinsakulpichetratana5983]

Nam Jim Jaew is my absolutely favourite especially with kor moo yang

[@bkm2797]

You are so sweet, and I really enjoy all of your recipes. Thank you Pailin for another exciting recipe.

[@eustacelufgren]

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!

[@icekangz817]

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.

[@resistante8347]

I Always LOVE your deep sigh of ‚mmm‘ after trying 😁, despite your brilliant recipies. Your demo‘s encouraghed me to try Thai food successfully…

[@johnr1348]

This is Hands Down the best cooking show out there...IMO! Thank you Pai!

[@usel11]

I love your recipes, and the Thai names explanations too 😍

[@kwongheng]

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

[@VicBattlefield]

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!

[@miketheteacher77]

This is such a favorite of mine -- but never made it at home. Thanks for sharing!

[@hjd832]

I have saved the recipe & looking forward to trying this . Thanks ! 😊

[@kirbymelon]

Yumyum! Please share other lesser known types of Nam Jim 😋

[@darrenjones2933]

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.

[@mikeellis4345]

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!!

[@Piyopung]

My to-go Jaw recipe would be fish sauce + lime + chilli + toasted rice powder and that’s it 😂😂 love it salty

[@cindyou8446]

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!

[@Drunk3nMonk3y72]

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

[@adda312]

You can save the video so you'll have it in your KZbin account forever my friend..don't have to search for it every time

[@marielencarnacion131]

Very good recipe and is very pleasing listening to you, keep up the good work 👍🏾

[@jeannamcgregor9967]

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!

[@beammeupscotty1955]

Your second version is similar to what I use for Crying Tiger Beef. I call Nam Jim Jaew , "Super Sauce". It is amazing.

[@biravijnya]

yesss you can't eat crying tiger beef without nam jim jaew!!! so good

[@bopetbosap]

Ahhh, just in time for Thanksgiving - have a happy long weekend Pailin!

[@ayumireborn]

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.

[@dgax65]

That looks fantastic. I definitely want to make some. BTW: Did you use the force to move that prep bowl of chili flakes? I kept going back to 1:39 mark over and over trying to figure out how the bowl moved before you even touched it. I couldn't figure it out, so I just assumed you used the force. I guess that would make you a Jedi chef.

[@PailinsKitchen]

lol!

[@LePetitNuageGris]

I feel like whenever toasted rice is an ingredient, it’s always both most important and non-negotiable. Lol It is delicious, though. That steak salad, man… holy cow… I have been waiting with baited breath for an upload, and I’m not disappointed. Thanks, Pai!

[@whiteursakuma]

Some esaan restaurant in thailand they confused when call namjimjeaw too because jeaw mean namjim😂

[@sarxotey4680]

Every time I go to a Thai restaurant, I always order barbecue skewers and I especially love the dipping sauce that comes with them. Finally I 've found the recipe for it here. I 'll definitely try making it sometime. Thank you for sharing

[@robinsocial4838]

After 14 years in Thailand, this is my all-time favourite sauce 💪

[@ltakahashi3802]

This is amazing! I am hooked! The toasted pounded rice was a revelation.

[@TheTechiePinoyFoodie]

In the Philippines we add crushed garlic

[@_JoyceArt]

I’m wondering about the grittiness of the roasted rice, I usually don’t like (unexpected) gritty textures. Think incorrectly washed lettuce, so how does the ground rice compare? Is it perhaps more of a nut texture? I could try making it myself, but I don’t like wasting ingredients on something, if I know I wouldn’t properly appreciate it.

[@adamthehtkminion6750]

Hi Adam here - and it's not gritty at all - turns into a consistency like flour. Cheers!

[@Brian_Pathitta_Life_Journey]

Highly recommend this. My wife is from Issan and she makes this often.

[@theelk801]

definitely making this as an option for the christmas roast this year, cheers!

[@johannesswarts1440]

Pailin is very sweet and enthusiastic! I'm gonna try some of these sauces! Thank you, Pailin!

[@hanumon22]

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

[@vietus1040]

This Sauce Makes All Meats Better!. That's right, a quality sauce will make meat dishes more enjoyable. Thank you for sharing.

[@squaidinkarts]

The first time I had this I was on a beach in Thailand eating grilled red snapper. Can recommend. 🤤

[@dragontears]

Omg I missed this so much since I moved back to the US! Thank you!

[@skatingcanuck9837]

I love your multi-use sauce recipes and how you demonstrate how to use them.

[@jtuck682]

Sawadee Krap Pailin, I'm intrigued with Asian culture,so I really appreciate that you explain little of the language while teaching Thai cooking. So while visiting a Thai restaurant your viewers can give a greeting in Thai if so inclined. 😊

[@cookingwithfluffytiny4371]

I tried this sauce yesterday with Isan sausage , it was so good

[@alimama234]

Newbie here MsPailin… luv ur videos…very informative, I’m learning..thank u… Happy New Year, happy tastebuds❤

[@oDiamondCutter]

Whoa, I gotta try the tomato variant! I usually dilute my nam jim jeaw with the drippings of whatever meat I will be eating it with but I can imagine that the tomatoes add a nice pop of freshness

[@JamesVasavid]

Funny Palin…. Interesting too…. I use your recipe for my cook outs and my guests love it.

[@liamsongs1]

Amazing, thank you for sharing your recipe with the world.

[@cameronmccoy5051]

Would you recommend maybe heating the fish sauce and lime juice in a small pot (or even a glass measuring cup in the microwave) to dissolve the palm sugar, then letting it cool back down before proceeding. Or would the heat cause the flavors to evaporate too much?

[@TaLuLuDAY]

I don’t think there’ll be issue with heating fish sauce (but if you heat it in microwave it might smell a bit), you can also heat the palm sugar with a bit of water to dissolve it too as it shouldn’t be that hard to dissolve. As for the lime, avoid heating it as much as possible but adding it to a warm/hot finished product is ok.

[@PailinsKitchen]

You can warm up the fish sauce and tamarind along with the sugar in the microwave, yes. Don't let it boil and evaporate, you just want it warm. For this amount we're talking like 5-8 seconds. Don't heat the lime juice for best flavour!

[@cameronmccoy5051]

@@PailinsKitchen thank you

[@larrymats]

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🤣

[@xongxiong9933]

I love this sauce with sour green mango. LOL, this reminds me of Hmong pepper sauce. We bring it everywhere. To the steakhouse or seafood buffet. It’s so popular even the Brazilian steakhouse in downtown St. Paul has it as a dipping sauce on the cold bar.

[@Natalie-health-wellness]

I love love this dipping sauce… I’m not a fan of meats etc so this will help me eat it as it will disguise the meaty flavour…. Thank you 🩷🌸 Yummmm

[@monthly101]

my friends in Japan asked me all the time how to make this sauce. I told them the recipe it’s simple but they can never make one. the ingredients contain many components not typically find in Japanese household. this sauce is good for literally everything!

[@RoseNZieg]

the only hard things to find are probably the fish sauce and the tamarind

[@ltakahashi3802]

I agree with @RoseNZieg . I made this sauce yesterday without tamarind using Japanese staple ingredients. I toasted Japonica rice (which probably needs more effort to grind than the longer grains eaten in Thailand) and used gochugaru instead of togarashi. The “have to buy” ingredient is fish sauce. Can’t wait to try it with tamarind now but it is definitely worth making without.

[@grooves.x]

the palm sugar i bought is much darker and has a strong flavour. it's called gula melaka here in singapore/malaysia. is it different from the thai palm sugar which looks a lot paler?

[@cjinasia9266]

There is a string of grilled chicken, eggs and pork belly stands at the corner of 1 &118 in Chiang Rai that serves Nahm Jim Jaew. It is so good that it is a destination stop that everyone knows. We have to bring carry-out for the village when we go to the city. I will just stick with Singha, it is a lot easier to find.

[@randallhadsell8268]

Nam Jim Jaew is very similar to a combination sauce I use/make for some things I cook. I'm thinking about a good version to maybe glaze on grilled salmon, toss calamari in, when I want to add a good kick of flavor... what are your thoughts?... and thank you for all the sharing you do. ❤

[@suabseevyees2024]

Can u do a video for fried spicy larb. I had them in Thailand they taste very good.

[@Vedak2011]

Just what I was looking for! So glad I came across your channel.

[@dowlingadvisor]

Made this tonight. Loved it. Wouldn't change a thing.

[@bobdavis1168]

Another Outstanding Presentation !!!

[@padders1068]

Pai, looks delicious, thanks for sharing! ❤

[@jamesgatluak643]

well cladfied, Thank and stay blessed

[@FoodandArmwrestling]

Love the recipe !!! Love the balance of flavor in this sauce !!! 👍💯❤️

[@ianhumphries5063]

Your channel is my new favourite! Thank you ☺️

[@S2KPHD]

My new tabasco. Going to make this and bring it everywhere I go! Thanks.

[@PaigeDWinter]

That rant reminds me of "chai tea" 🤣🤣

[@karenbenavente1124]

Thank you Paillin, that sauce looks so delicious 😋

[@ardemisaguirre8088]

Thank you for this recipes it looks delicious 🥰