ผู้ใช้:Upashit/กระบะทราย

Introduce

Literally the word Jim Jum (จิ้มจุ่ม) derived from two Thai words: "Jim" and "Jum". Jim means to dip in, while Jum means to drop something down quickly or briefly in or into liquid. The name Jim Jum comes from the way we cook and eat this popular hot pot. Its origins are Lao or Khmer. Thai Northeastern people call this dish แจ่วฮ้อน [jàew hórn] Jim jum is an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. The herbs are often pulled from trees the selection criteria being as broad as bitterness to health aspects. Some dishes place a flower in the pot which is a unique bitterness.

How to eat Jim Jum

You are served with a clay pot filled with broth. When the broth is boiling, then you first add the vegetables. This will lower the temperature in the pot a little and you should wait until it boils again before putting a piece of meat in the pot using your chopstick, and cook the meat for just less than one minute or until it’s cooked, then enjoy the meat by dipping it into the sauce(Namjim).

How to make Jim Jum

Ingredients

1. 500 pork butt, sliced
3. 3 tablespoon oyster sauce
5. 1/2 tablespoon light soy sauce
7. 1/4 teaspoon sugar
9. glass noodles

assorted fresh vegetables, cut into bite sized pieces

Broth Ingredient

1. 1,500 ml.chicken stock
3. 3 slices galangal
5. 2 stalks lemongrass, cut
7. 5-6 kaffir lime leaves
9. a good handful of Thai sweet basil (โหระพา)

Preparation

1. Marinate the pork with oyster sauce, light soy sauce and sugar. Let sit in the fridge overnight.
3. Bring the chicken stock to the boil, add in galangal, lemongrass, kaffir lime leaves. When the stock is fragrant, add in Thai Sweet Basil.
5. Add the fresh vegetable to the broth. You want to start with the food that take longest to cook.
7. Now bring the pot of boiling broth to the table. Each person cooks their meat by dipping it in the boil broth. When it is cooked, dip the meat into the sauce.
9. Cook the glass noodles for a few minutes. Flavor noodles with a bit of sauce.

Namchim

Namchim (Dipping Sauce) is a Thai for dipping sauce which in thai food culture is contain many kind of the Namchim. Most of it have a spicy flavor and hot & spicy , but Namchim for Jim Jum it's taste a bit spicy and it's a great combination with the meat and soup together.

Jim Jum's Namchim Ingredient

1. 4 Garlic Cloves
3. 4 Coriander roots
5. 2 teaspoons sea salt
7. 2 long Red chilli's deseeded and chopped
9. 2 long green chilli's deseeded and chopped
11. 2 short Thai green chilli's
13. 2 tablespoons palm sugar syrup
15. 40 ml Fish sauce
17. 80 ml fresh Limes
19. 6 red shallots thinly sliced

How to make Jim Jum's Namchim

-To make the Namchim, pound the garlic, coriander roots and sea salt in a mortar and pestle . Don’t reduce to a paste.

-Add the chilies and crush lightly.

-Mix in the palm sugar, fish sauce, lime juice and shallots.

-The longer the Namchim sits, the more intense the flavor will be. Best prepared 1 hour prior to using.