Recipe - Jaew Bong (Anchovy Dip)

8 ounce Anchovy fish; fresh or
frozen (canned if
unavailable; discard as
much oil as you can)
1 Banana leaf

SAUCE
One fourth cup Lemon grass; chopped
One fourth cup Shallots; chopped
One fourth cup Galangal root; chopped
2 tablespoon Thai green chile; chopped
One fourth cup Tamarind juice (One half tbsp of
tamarind paste to One fourth cup
hot water; stir until
dissolved)
5 Leaves Kaffir lime; torn
(don't use a knife) or
ordinary lime
4 Cloves garlic

Date: Thu, 21 Mar 1996 13:42:48 +0700

From: Chris Kridakorn Odbratt chrisko@mozart.inet.co.th

Subject: Dipping Sauce from Hell, Part II

Bone and gut the fish, wrap, neatly, in 30 cm/ 12 inch pieces of the banana
leaf, grill on charcoal 4 min. each side. You CAN use broiler or oven at
350F / 180C about 15 min. If you have to use canned, don't grill them, use
as they are, without the oil.

So far so good, now place everything in the allmighty mortar and use the
pestle until you have a smooth paste. Besides being great with raw or
steamed veggies, it's great as a dip for BBQ'ed fish.

CHILEHEADS DIGEST V2 #272

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.