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| 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). |
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| Ingredient |
| 5 bai makrut (kaffir lime leaves), shredded |
| ½ pound. anchovies |
| ¼ cup lemon grass |
| ¼ cup shallots, chopped |
| ¼ cup kha (galangal) chopped |
| 3 tablespoon prik ki nu (green birdseye chilis), sliced |
| ¼ cup tamarind juice (or rice vinegar) |
| 3 tablespoon garlic, sliced |
| Preparation |
| 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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