| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Dip | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Date: Wed, 08 May 1996 16:29:00 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> 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.
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