Isaan dipping sauce (Jaew) from Pok Pok: The Drinking Food of Thailand (page 245) by Andy Ricker and J. J. Goode

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried semidried beef/pork (Neua/muu daet diaw); Fried grilled pork (Muu yaang thawt); Isaan beef and liver sausage (Mam); Grilled chicken/duck liver skewers (Tap kai/tap pet ping)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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