From Chutatip “Nok” Suntaranon's kitchen · Kalaya, Philadelphia
shake · hot sauce
NATIONAL AWARD WINNERNam Jim Jaew
From an award-winning kitchen
Ratio
LIME JUICE 45FISH SAUCE 30
Ingredients
- LIME JUICE45 ml
- FISH SAUCE30 ml
- SUGAR4 g
- SHALLOT20 g
- CHILE POWDER4 g
- CILANTRO4 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE.
- Add finishing notes: SUGAR, SHALLOT, CHILE POWDER, CILANTRO.
- Cap the jar and shake until emulsified.
Provenance
Southern Thai chef of Kalaya in Philadelphia; James Beard Best Chef Mid-Atlantic 2023. Isaan and southern Thai curries and nam jim-style sauces on a large restaurant stage.
Originally published as Nam Jim Jaew.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Nok Suntaranon Isaan dipping sauce (published as “Nam Jim Jaew”). Full citation lives in Provenance.