Jaew Bong (Anchovy Dip)
| Yield: | 1 Servings |
| Categories: | Sauces |
| 8 | oz | Anchovy fish; fresh or frozen (canned if unavailable; discard as much oil as you can) |
| 1 | Banana leaf | |
| SAUCE | ||
| 1/4 | c | Lemon grass; chopped |
| 1/4 | c | Shallots; chopped |
| 1/4 | c | Galangal root; chopped |
| 2 | tb | Thai green chile; chopped |
| 1/4 | c | Tamarind juice (1/2 tbsp of tamarind paste to 1/4 cup hot water; stir until dissolved) |
| 5 | Leaves Kaffir lime; torn (don't use a knife) or ordinary lime | |
| 4 | Cloves garlic |
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