Jao Bong - anchovy dip
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
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.
Special thanks to - Muoi Khuntilanont.