Jao Bong (Anchovy Dip) Recipe - Cooking Index
Jao Bong (Anchovy Dip) Recipe - Cooking Index
| 1/2 lb | Anchovies | |
| 1/4 cup | Lemon grass | |
| 1/4 cup | Shallots - chopped | |
| 1/4 cup | Kha - (galangal), chopped | |
| 3 tablespoons | Prik ki nu - (green birdseye chiles), sliced | |
| 1/4 cup | Tamarind juice - (or rice vinegar) | |
| 5 | Baimakrut - (kaffir lime leaves), shredded | |
| 3 tablespoons | Garlic - sliced |
This is a traditional Isan [North East Thailand] dip for barbequed 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.
Source:
Bobby Flay and Jack McDavid
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