Sticky Rice with Grilled Skewers & Jaew
ข้าวเหนียว หมูปิ้ง
The great street pairing: smoky skewers straight off the coals, a basket of warm sticky rice, and jaew — the smoky-sour dipping sauce that ties them together.
- Preparation
- 4 hrs soak + 30 min marinade
- Cooking
- 35 min
- Serves
- 4
Ingredients
Skewers
- 500 g pork shoulder or chicken thigh, thinly sliced
- 2 tbsp oyster sauce · 1 tbsp fish sauce · 1 tbsp palm sugar
- 2 cloves garlic and coriander root, pounded
- 3 tbsp coconut milk
Jaew & rice
- 2 tbsp fish sauce · 2 tbsp lime juice · 1 tsp palm sugar
- 1 tbsp toasted rice powder · 1 tsp chilli flakes · shallot and coriander, chopped
- 1 cup Siamora Thai Glutinous Rice, soaked and steamed
Rice Collection
Thai Glutinous Sticky Rice
Cooked with
Siamora Thai Glutinous Sticky Rice
Method
- 01
Marinate the meat in the pounded aromatics, sauces and coconut milk for at least 30 minutes.
- 02
Steam the soaked sticky rice for 20–25 minutes; keep wrapped and warm.
- 03
Stir the jaew ingredients together — it should be sharp, smoky and just pourable.
- 04
Thread the meat and grill over hot coals (or a screaming grill pan), brushing with coconut milk, until charred at the edges.
- 05
Serve the skewers over banana leaf with the rice basket and jaew alongside.
Chef’s Tip
Toasted rice powder — raw glutinous rice toasted golden and pounded — is jaew's soul. Make extra; it keeps.
To Serve
Eat with your hands: a pressed thumb of sticky rice, a piece of meat, a pass through the jaew.
Nutrition
- Energy≈ 590 kcal / serving
- Protein34 g
- Carbohydrate62 g
- Fat21 g
Cooking this at home?