Jaew Bong (Anchovy Dip)

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Jaew Bong (Anchovy Dip) Ingredients

8 oz Anchovy fish; fresh or	1/4 c Galangal root; chopped
1 Banana leaf	2 tb Thai green chile; chopped
SAUCE	1/4 c Tamarind juice (1/2 tbsp of
1/4 c Lemon grass; chopped	5 Leaves Kaffir lime; torn
1/4 c Shallots; chopped	4 Cloves garlic

Instructions for Jaew Bong (Anchovy Dip)

Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt Subject: Dipping Sauce from Hell, Part II Bone and gut the fish, wrap, neatly, in 30 cm/ 12 inch pieces of the banana leaf, grill on charcoal 4 min. each side. You CAN use broiler or oven at 350F / 180C about 15 min. If you have to use canned, dont grill them, use as they are, without the oil. So far so good, now place everything in the all-mighty mortar and use the pestle until you have a smooth paste. Besides being great with raw or steamed veggies, its great as a dip for BBQed fish. CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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