Thai Jaew Bong
|Garlic cloves||20 Medium|
|Kaffir lime leaves||10 Medium|
|Tamarind pulp||3 Tablespoon (Concentrated)|
|Fermented fish||1⁄2 Kilogram, finely minced|
|Chili powder||3 Tablespoon (Dry)|
1. Soak tamarind in 2 ounces of hot water and let it sit so as to prepare a concentrated tamarind juice.
2. Heat the saucepan and roast shallots for about five minutes.
3. After shallot browns, add garlic. Roast garlic till it turns a little bit brown. Keep mixing it.
4. Transfer the contents into a dish.
5. Add galango to the pan and let it roast over medium heat till it becomes brown. Transfer it to the dish.
6. Now roast kafir lime leaves till it dries. Transfer it to a dish.
7. Blend roasted kafir lime leaves first as it is dry and crunchy. If you blend it later, it will be wet.
8. Add roasted galango to the blender and blend it. There is no need to remove kafir lime leaves from it.
9. Now add shallot and garlic to the blender and blend it.
10. Add a little hot water and blend again so that all the ingredients blend well.
11. In a bowl, add fermented fish.
12. Add the blended ingredients from the blender and dry chilli pepper. Mix it well. Your Thai Jaew Bong is ready. Store it for a month or two in the refrigerator.
13. Thai Jaew Bong can be used as a dip for barbequed meals, steamed fish and vegetable dishes.
Calories 371 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 0.37 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 134.2 mg5.6%
Total Carbohydrates 40 g13.2%
Dietary Fiber 4.5 g17.9%
Sugars 2.4 g
Protein 25 g49.5%
Vitamin A 96.5% Vitamin C 38%
Calcium 10.9% Iron 19.2%
*Based on a 2000 Calorie diet