Title: Jao Bong (Anchovy Dip)
Categories: Thai Fish Sauce
Yield: 1 Servings

1/2	lb	Anchovies
1/4	c	Lemon grass
1/4	c	Shallots -- chopped
1/4	c	Kha (galangal) -- chopped
3	tb	Prik ki nu (green birdseye
		Chilis) -- sliced
1/4	c	Tamarind juice -- (or rice
		Vinegar)
5		Bai makrut (kaffir lime
		Leaves) -- shredded
3	tb	Garlic -- sliced

This is a traditional Isan [North East Thailand] dip for barbequed 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.

~- Regards

Colonel Ian F. Khuntilanont-Philpott

Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand

Chile-Heads list

Recipe By : Colonel I. F. K. Philpott

Date: Fri, 5 Jul 1996 12:16:48 -0700

previous

next