Recipe - Jao Bong (Anchovy Dip)

One half pound Anchovies
One fourth cup Lemon grass
One fourth cup Shallots; chopped
One fourth cup Kha (galangal) chopped
3 tablespoon Prik ki nu (green Birdseye
chilis); cut or sliced up
One fourth cup Tamarind juice (or rice
vinegar)
5 Bai makrut (Kaffir lime
leaves); shredded
3 tablespoon Garlic; cut or sliced up

Date: Wed, 08 May 1996 16:29:00 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
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.

CHILEHEADS DIGEST V2 #314

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