Jao bong (anchovy dip)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Anchovies |
| ¼ | cup | Lemon grass |
| ¼ | cup | Shallots; chopped |
| ¼ | cup | Kha (galangal) chopped |
| 3 | tablespoons | Prik ki nu (green Birdseye chilis); sliced |
| ¼ | cup | Tamarind juice (or rice vinegar) |
| 5 | Bai makrut (Kaffir lime leaves); shredded | |
| 3 | tablespoons | Garlic; sliced |
Directions
Date: Wed, 08 May 1996 16:29:00 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> This is a traditional Isan [North East Thailand] dip for barequed meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked). Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens. Remove from the fire and unwrap. Discard the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or food processor. Will keep for about 3 weeks if refrigerated.
CHILE-HEADS DIGEST V2 #314
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .