Yield: 1 Servings
|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.
CHILE-HEADS DIGEST V2 #314
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .