Jao Bong (Anchovy Dip)

Recipe Ingredients

1/2 lb	227g / 8oz	Anchovies
1/4 cup	59ml	Lemon grass
1/4 cup	36g / 1.3oz	Shallots - chopped
1/4 cup	36g / 1.3oz	Kha - (galangal), chopped
3 tablespoons	45ml	Prik ki nu - (green birdseye chiles), sliced
1/4 cup	59ml	Tamarind juice - (or rice vinegar)
5		Baimakrut - (kaffir lime leaves), shredded
3 tablespoons	45ml	Garlic - 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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