Title: Jao Bong (Anchovy Dip)
Categories: Dip
Yield: 1 Servings

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
-vinegar)
5 Bai makrut (Kaffir lime
-leaves); shredded
3 tb Garlic; sliced

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, http://www.erols.com/hosey.