Lone Dao Jiow (Dao Jiow Coconut Sauce with Fr
Submitted by Antonio
Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minLone dao jiow is a traditional Thai coconut dipping sauce that balances salty fermented bean sauce, sour tamarind, and sweet palm sugar into something utterly addictive. Fresh vegetables get arranged around the warm sauce for dipping.
The base starts with coconut milk simmered gently until its oil separates and glistens on the surface. This step concentrates the coconut flavor and creates a richer, more fragrant foundation. Rushing it on high heat will scorch the milk and give the sauce a bitter taste.
Shallots get pounded with the bean sauce in a mortar into a chunky paste, then stirred into the simmered coconut milk. The remaining shallots cook whole in the sauce until they wilt and turn sweet. That mix of raw-pounded and cooked shallots gives the sauce layers of flavor.
Chef Tips
- Use a heavy-bottomed saucepan and keep the heat low. Coconut milk splits and burns easily, and once it scorches there’s no saving it.
- Taste the finished sauce and adjust. The balance of salty (bean sauce), sour (tamarind), and sweet (palm sugar) should be even, with no single flavor dominating.
- Brown sugar works as a substitute for palm sugar, though the flavor is slightly less complex.
Variations
- Add minced pork or shrimp to the sauce for a protein-rich version called lon.
- Include Thai eggplant or wing beans alongside the traditional vegetable platter.
- Serve with sticky rice for a more substantial meal.
Ingredients
Directions
Preparation: Slice the shallots lengthways Use brown sugar if palm sugar isn;t available.
Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inch wedges 1. In a small, heavy bottomed sucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently, until the coconut milk is fragent and it’s oil glistens on the surface (about 6 to 8 mins) 2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste. 3. When the coconut milk is ready add the shallot paste and stir Add all the vegetables except the cucumbers, cabbage, green beans and the remaining shallots. Cook for five minutes 4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet. 5. Transfer the sauce to a small bowl and place it on a plate, beans. Serve warm or at room temperature.
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