W W W. C R A F T BY U M H . C O M Jaew (Isaan dipping sauce) makes about ½ cup / 120 ml Toasted-chile powder ◊ makes about 22 g / 1/3 cup SPECIAL EQUIPMENT A Thai granite mortar and pestle SPECIAL EQUIPMENT An electric or hand-crank burr grinder Sauce 10 g / 1 heaping tablespoon thinly sliced lemongrass (tender parts only), about 2 large stalks 2 tablespoons Thai fish sauce 1½ tablespoons Thai thin soy sauce ¾ teaspoon Thai seasoning sauce (look for the green cap) 3½ tablespoons / 105 ml fresh lime juice, preferably from Key limes or from regular (Persian) limes spiked with a small squeeze of Meyer lemon juice 1½ tablespoons Naam Cheuam Naam Taan Piip (Palm sugar simple syrup) recipe below 5 g / 1½ tablespoons Phrik Pon Khua (Toasted-chile powder) recipe below 1 ounce / 28 g stemmed dried Mexican puya chiles (about 15 chiles) To Finish 9 g / 1 tablespoon Khao Khua (Toasted–sticky rice powder) recipe below 2 g / 1 tablespoon coarsely chopped cilantro (thin stems and leaves) Let the chiles cool, then working in batches if necessary, grind them to a coarse powder only slightly finer than store-bought red pepper flakes. Immediately transfer to an airtight container. Pound the lemongrass in the mortar until you have a coarse, fibrous paste, about 30 seconds. Scrape the paste into a bowl and stir in the fish sauce, soy sauce, seasoning sauce, lime juice, simple syrup, and chile powder. Let sit at room temperature for at least 1 hour (it’ll get even better) or in the fridge for up to 2 days (bring to room temperature before serving). You might want to open a window and turn on your stove’s exhaust fan before you begin. Put the chiles in a large, dry frying pan or wok on the stove top, turn the heat to high to get the pan hot, and then turn down the heat to medium-low. Cook the chiles, stirring almost constantly and flipping them occasionally so all sides make contact with the hot pan, until very brittle and very dark brown all over, 15 to 20 minutes. Remove the chiles from the pan as they are ready. Discard any seeds that escape from the chiles as they will burn and be bitter. The powder will keep in an airtight container in a cool, dry place for several weeks. NAAM CHEUAM NAAM TAAN PIIP Palm sugar simple syrup ◊ makes about ½ cup / 120 ml Just before serving, stir in the rice powder and cilantro. 2½ ounces / ¼ cup soft palm sugar ¼ cup plus 1 tablespoon / 80 ml water KHAO KHUA Toasted–sticky rice powder ◊ makes about 150 g / 1 cup Combine the sugar and water in a small saucepan, set over medium-low heat, and cook, breaking up the sugar as it softens, just until the sugar has completely dissolved. Remove from the heat and let cool completely. SPECIAL EQUIPMENT An electric or hand-crank burr grinder 200 g / 1 cup uncooked Thai sticky rice (also called glutinous rice or sweet rice) Put the rice in a bowl, add water to cover by 1 inch / 2.5 cm or so, and let the rice soak at room tem- perature for at least 4 hours or up to overnight. (Alternatively, you can soak the rice in hot tap water for as little as 2 hours.) Drain the rice very well, spread it out in a single layer on kitchen towels, and leave at room temperature until dry to the touch, 30 minutes to 1 hour. The syrup will keep in an airtight container in the fridge for up to 2 weeks. Reprinted with permission from POK POK The Drinking Food of Thailand by Andy Ricker with JJ Goode, copy- right © 2017. Photography by Austin Bush. Published by Ten Speed Press, an imprint of Penguin Random House. Put the rice in a large, dry frying pan or wok and set over medium-low to low heat (even better, over smoldering charcoal). Cook the rice, stirring almost constantly, until it is evenly light brown (close to the color of peanut butter), 45 minutes to 1 hour. Transfer to a bowl and let cool completely. Working in batches if necessary, grind the toasted rice to a powder with the texture of coarse sand. The powder will keep in an airtight container in a cool, dry place for several weeks. PHRIK PON KHUA © Hundred-to-One LLC 2018. All rights reserved.