Friday, May 18, 2007

Jao Bong - Anchovy Dip

Jao Bong - Anchovy DipThis is a traditional Isan [North East Thailand] dip for barequed meals, steamed fish and vegetable dishes.

The Thai 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 cook).


- hakf a pound of anchovies
- quarter cup lemon grass
- qarter cup shallots, chopped
- quarter cup kha (galangal) chopped
- 3 tablespoons prik ki nu (green birdseye chilis), sliced
- quarter cup of tamarind juice (or rice vinegar)
- 5 bai makrut (kaffir lime leaves), shredded
- 3 tablespoons of garlic, sliced


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.

[Source from;]

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