Jaew dipping sauce with sliced roast turkey and sticky rice

Pound palm sugar in a mortar and pestle to a thick, powdery paste.

Add fish sauce so the sugar dissolves, then lime juice, about equal parts with the fish sauce; vary the sugar to taste. Mix.

Add julienned shallots, ideally a little ahead so they infuse, and Thai roasted chili flakes.

Thai roasted chili flakes: roast dried chilies in the oven about five minutes, or under the broiler 30 seconds to a minute, until dark and smoky, then grind.

Close to serving, add plenty of toasted rice powder; taste; transfer to a dipping bowl and top with cilantro and mint.

Slice the leftover roast turkey breast and serve with sticky rice and the dipping sauce.