Deep Fried Fish in Pineapple and Tomato Sauce

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This recipe and others can be found in the following article:

Borneo’s Forest Food

Article and Location Photos by Victor Paul Borg

 

Ingredients

  • 2 small whole fish, cleaned and scaled
  • Salt
  • Vegetable oil
  • 1 tablespoon ginger, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 red chiles, chopped
  • 2 small tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 1 small can pineapple chunks or rings (if rings, chop into chunks)
  • Salt to taste

    • Instructions

    Make diagonal slashes on the fish, rub salt into the slashes, and deep-fry the fish.

    In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat. Add the chopped tomatoes, tomato paste, sugar, and the liquid in the can of pineapple, then lower heat, cover, and simmer for about 30 minutes, stirring every 10 minutes, until the sauce is thick and creamy. Then add the chopped pineapple, and heat through. Serve the sauce over the deep-fried fish, and serve with steamed rice.

    Bamboo Shoots in Spices, Mushrooms, and Dried Anchovies

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Borneo’s Forest Food

    Article and Location Photos by Victor Paul Borg

     

    Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, finely chopped
  • 1 small can bamboo shoots (or the fresh equivalent)
  • 1 cup of dried Chinese mushrooms, soaked overnight before use, then sliced
  • 1/2 cup dried-salted Asian-style anchovies
  • 1/2 cup water
  • 1 tablespoon Oyster sauce
  • Salt to taste

    • Instructions

    In a wok or frying-pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium-high flame for about 2 or 3 minutes. Then add the water and oyster sauce and continue cooking for another minute.

    Wild Mushrooms in Spices and Dried Anchovies

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Borneo’s Forest Food

    Article and Location Photos by Victor Paul Borg

     

    Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, seeds and stems removed, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup wild mushrooms
  • 1/2 cup dried-salted Asian-style anchovies
  • Salt to taste

    • Instructions

    In a wok or frying-pan, heat the oil, add the ginger, chiles and garlic and stir on a medium-high flame for 30 seconds.Add the rest of the ingredients, lower the flame to simmering, cover, and cook for 4 minutes (this process will allow some water from the mushrooms to form in the dish).

    Gary Wiviott’s Rub

    Dave DeWitt Recipes Leave a Comment

    This recipe is from the Book Excerpt: 

    Low & Slow

    Master the Art of Barbecue in 5 Easy Lessons 

     

     

    By Gary Wiviott with Colleen Rush

    Ingredients

    10 tablespoons hot Hungarian or “half sharp” paprika

    6 tablespoons garlic powder

    6 tablespoons kosher salt

    5 tablespoons freshly ground black pepper

    3 tablespoons cayenne pepper

    3 tablespoons onion powder

    3 tablespoons dried oregano

    2 tablespoons dried thyme

    2 tablespoons chipotle powder

    2 tablespoons ancho powder

    1 tablespoon guajillo powder

    Instructions

    Mix the ingredients in a medium bowl, using a whisk to thoroughly blend.


    To apply, sprinkle about 2 tablespoons over each rack of ribs, or more to taste.


    Store leftovers in an airtight container for up to two months.

    Nam Phrik Kapi with Fresh and Fried Vegetables

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Making Thailand’s “Chile Water”

    Story and Photos by Austin Bush

     

    Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 

    Ingredients

    For the sauce:

    3 or more phrik khii nuu (very small Thai chiles)

    1 tablespoon garlic

    1 tablespoon sugar

    1 tablespoon lime juice

    1/4 cup kapi (Thai shrimp paste)

    1 tablespoon water

    2 tablespoons makheua phuang (pea-sized Thai eggplant)

    For the vegetables:

    4 eggs

    1 Chinese or Japanese eggplant, sliced into 1 cm thick rounds and put in a bowl of water mixed with 1 tablespoon of vinegar to prevent browning

    1/2 cup vegetable oil

    1 bunch cha om (Thai acacia leaves) or fresh basil leaves

    An assortment of fresh Thai vegetables, such as eggplant, cabbage, carrot and green beans, cut into bite-sized pieces.

    Instructions

    Using a mortar and pestle, grind the phrik khii nuu with the garlic until a rough paste is formed. Add the sugar and the lime juice and grind together. Add the shrimp paste and continue grinding until a paste forms. Add water. If the mixture is still too thick, add additional water, a teaspoonful at a time (nam phrik kapi should have the consistency of a slightly watery paste). Taste and add more chiles, lime or sugar, to taste. Add the makheua phuang, breaking slightly, but not grinding, with the pestle. Put nam phrik kapi in a serving bowl.

    Beat eggs with a few drops of fish sauce or a pinch of salt, divide into two bowls and set aside. Drain eggplant and mix thoroughly with one of the bowls of egg. Heat cooking oil in a wok and taking two or three slices at a time, fry the eggplant in oil on both sides until crispy. Set on paper towels to drain. Remove the tender cha om leaves and blend with the eggs. Fry mixture in hot oil as a thick omelet or frittata, turning over to cook on both sides. Drain on a paper towel until cool then slice into bite-sized squares.

    Arrange the fresh and fried vegetables on a plate and serve with rice and bowl of nam phrik kapi.