Recipe: Jaew Bong (Anchovy Dip)
For 1 Persons
Category: Sauce
8 oz Anchovy fish; fresh or
-frozen (canned if
-unavailable; discard as
-much oil as you can)
1 Banana leaf
-----------------------------------SAUCE-----------------------------------
1/4 c Lemon grass; chopped
1/4 c Shallots; chopped
1/4 c Galangal root; chopped
2 tb Thai green chile; chopped
1/4 c Tamarind juice (1/2 tbsp of
-tamarind paste to 1/4 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
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 all-mighty 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.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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