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Jao Bong (anchovy Dip)

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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 T Prik ki nu, green Birdseye
chilis sliced
1/4 c Tamarind juice, or rice
vinegar
5 Bai makrut, Kaffir lime
leaves shredded
3 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 92
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.2mg
Potassium: 381mg
Carbohydrates: 21.4g
Fiber: 1.9g
Sugar: 3.5g
Protein: 3.3g


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