© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Colonel Ian F. Khuntilanont-Philpott
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).
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
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.