Jaew Sauce

<b>Jaew Sauce</b>


Goma-Shoyu Salad Dressing
(Ajinomoto Salad Dressing Brand)

3/4 cup +1 tablespoon

Takumi Aji® Teriyaki Sauce

2/4 cup +1 teaspoon


1 1/3 cups

Chili Sauce Medium Hot

3/4 cup +2 tablespoons

Chopped Parsley

4 1/2 tablespoons

RosDee menu Laab

3 sachets + 2 tablespoons

Cooking Method

  1. Put together Goma-Shoyu Salad Dressing (Ajinomoto Salad Dressing Brand), Takumi Aji® Teriyaki, chilli sauce and water then mix them all together.
  2. Add RosDee menu Laab and stir until it melts.
  3. Add chopped parsley, mix all well together then prepare to be served.


  • After it is well mixed, keep them in sealed container and let it rest until cool. With this, it can be kept at 1-5 °C  for about 3 days without adding chopped parsley. It can be added before serve to prevent parsley from turning dark, making it looks appetizing.
  • For Jaew Sauce, it is reccommed not to be kept for longer than 3 days as the roasted rice powder will swell which making it unappetizing.