Homemade Nam Jim Suki
Intense Thai Sauce for Grilled Meat
Some time ago, I discovered Thai Nam Jim Suki (
It was now time for me to make a Nam Jim Suki myself. For this, I researched on the internet and also discovered several variants, mostly on Thai YouTube channels. From a combination of several of these recipes, I then prepared a Nam Jim Suki to my taste. For this, I also purchased a small food processor.
I was a bit hesitant with the number of fresh Thai chilies and only used five pieces so that the sauce wouldn’t be too spicy. However, I would easily double this amount next time. But that’s exactly the advantage of a homemade sauce - you can vary everything yourself. So here is my recipe for Nam Jim Suki.
Ingredients for three jars
- 3 bulbs Chinese garlic
- 5-10 Thai chilies
- 3 bulbs pickled garlic
- 2 tbsp pickling liquid from pickled garlic
- 3 cubes pickled rose tofu
- 2-3 tbsp pickling liquid from pickled rose tofu
- 5 tbsp Sriracha sauce
- 2 tbsp sesame seeds
- 2-3 tbsp palm sugar
- 1 tbsp coarse sea salt
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 60ml water
- one lime
Preparation
First, the fresh Chinese garlic must be peeled and cut into coarse pieces. Then remove the Thai chilies from their stems and also cut into coarse pieces. Both go into the food processor and are chopped into a coarse paste.
Then add the pickled garlic bulbs and the rose tofu, followed by their pickling liquid and the Sriracha sauce. The paste should now have become a thick sauce. To this we add the sesame seeds and chop everything one last time.
Now pour this sauce into a small pot and dissolve the sugar and salt in it. Then add the rice vinegar, sesame oil and water. Finally, squeeze the lime over this sauce mixture.
Then carefully heat the sauce and simmer for eight to ten minutes, stirring occasionally. Then let the finished sauce cool. The Nam Jim Suki can be used immediately after cooling or stored in sterilized jars in the refrigerator for several weeks.
