Nam Jim Jeaw Sauce

Dave DeWitt Recipes Leave a Comment

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

Bugged Out in Thailand!

By Paul Ross


 

 

 

Ingredients

  • 1 ½ tablespoons ground, roasted rice

  • 1 ½ tablespoons chile powder

  • 1 tablespoon lemon juice

  • 1 tablespoon tamarind sauce

  • ½ tablespoon sugar (palm sugar is best)

  • 1 shallot, peeled and sliced

  • 1 tablespoon soy sauce

  • 2 tablespoons fish sauce

  • 2 cloves garlic, chopped

  • 1 cilantro root, minced (optional)

  • 1/4 cup water or more if needed

    • Instructions

    In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the

    sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend

    and the rice to soften. Garnish with minced parsley, mint, and spring onion.

    Barking Deer in Curry Masala

    Dave DeWitt 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

  • 2 tablespoon vegetable oil
  • 1 pound barking deer, chopped into 1-inch squares
  • 3 red chiles, seeds and stems removed, finely chopped
  • 3 cups water
  • 2 to 3 tablespoons Bengali or Malaysian style meat masala
  • Salt to taste

    • Instructions

    In a wok or frying-pan, add the oil on a medium flame, and, when hot, put in the meat and chiles, and fry for a few minutes. Then add the water, and the meat masala, lower flame, cover, and simmer for 30 minutes.

    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).

    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.

    Deep Fried Fish in Pineapple and Tomato Sauce

    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

  • 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.