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Receta Jao Bong (Anchovy Dip)
by Global Cookbook

Jao Bong (Anchovy Dip)
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Ingredientes

  • 1/2 lb Anchovies
  • 1/4 c. Lemon grass
  • 1/4 c. Shallots, minced
  • 1/4 c. Kha (galangal) minced
  • 3 Tbsp. Prik ki nu (green Birdseye chilis), sliced
  • 1/4 c. Tamarind juice (or possibly rice vinegar)
  • 5 x Bai makrut (Kaffir lime leaves), shredded
  • 3 Tbsp. Garlic, sliced

Direcciones

  1. 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 min. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).
  2. Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier till the leaf blackens. Remove from the fire and unwrap. Throw away the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or possibly food processor. Will keep for about 3 weeks if refrigerated.