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Jaew Bong (anchovy Dip)

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CATEGORY CUISINE TAG YIELD
Seafood Thai Sauce 1 Servings

INGREDIENTS

8 oz Anchovy fish, fresh or
frozen canned if
unavailable discard as
much oil as you can
1 Banana leaf
1/4 c Lemon grass, chopped
1/4 c Shallots, chopped
1/4 c Galangal root, chopped
2 T Thai green chile, chopped
1/4 c Tamarind juice, 1/2 tbsp of
tamarind paste to 1/4 cup
hot water stir until
dissolved
5 Leaves Kaffir lime, torn
don't use a knife or
ordinary lime
4 Cloves garlic

INSTRUCTIONS

Date: Thu, 21 Mar 1996 13:42:48 +0700  From: Chris Kridakorn - Odbratt
<chrisko@mozart.inet.co.th>  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, don't
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,
it's great as a dip for BBQ'ed fish.  CHILE-HEADS DIGEST V2 #272  From
the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 523
Calories From Fat: 197
Total Fat: 22.1g
Cholesterol: 192.8mg
Sodium: 8325.9mg
Potassium: 1415.5mg
Carbohydrates: 10.7g
Fiber: 1.5g
Sugar: 3.3g
Protein: 67.3g


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