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Jao Bong (Anchovy Dip) Recipe - Cooking Index

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Jao Bong (Anchovy Dip)

Cuisine: Thai
Serves: 1 people

Recipe Ingredients

1/2 lb 227g / 8ozAnchovies
1/4 cup 59mlLemon grass
1/4 cup 36g / 1.3ozShallots - chopped
1/4 cup 36g / 1.3ozKha - (galangal), chopped
3 tablespoons 45mlPrik ki nu - (green birdseye chiles), sliced
1/4 cup 59mlTamarind juice - (or rice vinegar)
5   Baimakrut - (kaffir lime leaves), shredded
3 tablespoons 45mlGarlic - sliced

Recipe Instructions

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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