Free Recipe Jao Bong (Anchovy Dip)

Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1

Ingredients for Jao Bong (Anchovy Dip) Recipe

1/2 lb Anchovies
1/4 c Lemon grass
1/4 c Shallots; chopped
1/4 c Kha (galangal) chopped
3 tb Prik ki nu (green Birdseye
-chilis); sliced
1/4 c Tamarind juice (or rice
5 Bai makrut (Kaffir lime
-leaves); shredded
3 tb Garlic; sliced

Jao Bong (Anchovy Dip) Preparation

Date: Wed, 08 May 1996 16:29:00 -0700 From: Colonel I. F. K. Philpott <> 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 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. CHILE-HEADS DIGEST V2 #314 From the Chile-Heads recipe list. Downloaded from Glen”s MM Recipe Archive, .

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