Most important…. keep it simple.  Good prime strip steak, and jumbo shrimp.  Add the vine ripe tomato for little veggie and presentation.  See recipe for Jaew Sauce below. 

Jaew sauce, also spelled “jaew bong” or “jeow bong,” is a spicy, tangy dipping sauce originating from Laos. It’s a fundamental component of Thai cuisine and is typically served with grilled meats, sticky rice, or fresh vegetables. The sauce is known for its complex flavor profile, combining spicy chili peppers, savory fish sauce, tangy lime juice, and sometimes a hint of sweetness from palm sugar or honey. Other common ingredients include garlic, shallots, and sometimes roasted ground rice for texture. Jaew sauce adds depth and heat to dishes and is enjoyed for its balance of flavors that complement a variety of foods.

Ingredients:

• 4-5 dried red chili peppers (Thai bird’s eye chilies or similar, adjust quantity based on desired spiciness)- Process in a blender or grinder
• 1 cloves garlic, peeled
• 1 Teaspoon ginger chopped
• 1 shallot, peeled and chopped
• 2-3 tablespoons fish sauce
• 1 lime juice (freshly squeezed)
• 1 tablespoon palm sugar or brown sugar (adjust to taste)
• 1 tablespoon roasted ground rice powder
• Optional: tamrind paste (for added umami depth)

Instructions:

1. Prepare the Chili Peppers: Grind to powder
2. Make the Roasted Ground Rice Powder: Heat a dry skillet or pan over medium heat. Add 1-2 tablespoons of uncooked sticky rice (glutinous rice) and roast it, stirring frequently, until golden brown and fragrant. Let it cool, then grind it into a fine powder using a spice grinder or mortar and pestle.
3. Prepare the Sauce: Drain the soaked chili peppers and place them in a mortar and pestle or food processor. Add garlic, shallots, and shrimp paste (if using). Grind or process until you achieve a coarse paste.
4. Combine Ingredients: Transfer the chili paste to a bowl. Add fish sauce, lime juice, palm sugar, and roasted ground rice powder. Mix well until the sugar is dissolved and all ingredients are thoroughly combined.
5. Adjust to Taste: Taste the sauce and adjust the flavors to your liking. You can add more fish sauce for saltiness, more lime juice for acidity, more sugar for sweetness, or more chili peppers for spiciness.
6. Serve: Jaew sauce is traditionally served as a dipping sauce with grilled meats (like chicken, beef, or pork), sticky rice, or fresh vegetables. It can also be used as a marinade or condiment for various dishes.
7. Storage: Store any leftover Jaew sauce in an airtight container in the refrigerator for up to a week.