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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