I've already expressed that I am much more of an ojinguh lover, but I like jee po too. When I was little I used to call it rat fish because jee (or rather jwee) means rat and jee po is made of dried fish. Hence rat fish.
Ingredients:
Jee Po
Sriracha Sauce (my dipping sauce sauce of choice for jee po)
Directions:
Place the jee po directly on top of your grill. Cook both sides evenly until it's nice and toasty. The burned parts are the best part. I like to then cut it into thin strips with scissors and eat it with sriracha sauce. Mayo with tabasco is also a good dipping sauce. Another excellent anjoo for beer.
No comments:
Post a Comment