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.
Pla Rah is fermented fish and if you love Thai food, then you will definitely like this recipe. In fact, I prepared this at home and it turned out to be so good that it got finished within couple of days. You can use the paste as a side dish for any of your meal, starting from breakfast to dinner.