PALISA ANDERSON: Nahm Jim Jaew (aka Universal Chilli Sauce) with Mushrooms RECIPE

02:43  |  Nahm Jim Jaew (aka Universal Chilli Sauce) with Mushrooms
Recipe by Palisa Anderson


Toasted Rice Powder
100 glutinous rice powder
2 chopped pandan leaves
2 stalks sliced lemongrass
20g galangal
7 makrut lime leaves

2.5tbs small, dried chillies (the spicy kind). Toasted and blitzed into a powder (not too fine)
3 pieces coriander root coarsely chopped
6 cherry tomatoes grilled until blistered
4-5 small red eschallots grilled with skin on until charred and blistered
3 fresh birds eye chilli grilled until blistered
10 garlic cloves grilled with skin on until blistered
1 tbs palm sugar/coconut nectar/coconut sugar/honey
2 tbs fish sauce
1 tbs oyster sauce
5 tbs lime juice
2 tbs tamarind extract
2 tbs coriander stem and leaf finely chopped
2 tbs spring onions finely sliced
1 tbs makrut lime leaves finely julienned


Toasted Rice Powder
Make the toasted ground rice powder before doing any cooking. This can be prepared days or months in advance. It keeps very well in the pantry or fridge for when you want to make sauces. It can also be used as an additional thickener for soups or sprinkled on a variety of dishes to give fragrance and texture.

Slowly toast the ingredients together in an oven at 120C for 5 hours.
Transfer to stove top and finish until golden on high heat for 30 mins.
Make sure to keep tossing to ensure the colours are even.
Blitz in a Thermomix until it achieves a coarse sand texture.

Melt palm sugar in a saucepan.
Turn the heat off once it is all dissolved.
Add fish sauce and then cool.
Pound in a mortar and pestle the coriander root and then follow in order of firmness with the garlic, eschallots and birdseye chilli until a rough paste forms.
Add oyster sauce, fish sauce and palm sugar caramel. Mix until dissolved.
Then add lime juice, tamarind extract, 1 tbs rice powder and dried chilli powder.
Serve with rice powder dusted on top and garnish with finely chopped herbs.

On a cast iron skillet, grill a medley of mushrooms (shiitake, king browns, fields, oysters) brushed with olive oil and sprinkled with salt.

Serve immediately with Nahm Jim Jaew poured over the mushrooms or presented separately in a sauce dish.

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