Thai Food Recipe

  Food recipe  
  Thai Curries & Soups
  Main Course
  Anchovy Dip recipe  
  (Chaeo Bong )  
 Chaeo Bong
   This is a traditional Isan (North East Thailand) dip for barbecued 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).
    5 bai makrut (kaffir lime leaves), shredded
     pound. anchovies
     cup lemon grass
     cup shallots, chopped
     cup kha (galangal) chopped
    3 tablespoon prik ki nu (green birdseye chilis), sliced
     cup tamarind juice (or rice vinegar)
    3 tablespoon garlic, sliced
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.

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