Jao bong (anchovy dip)

Yield: 1 Servings

Measure 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

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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