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Jaew bong

  • 8servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 large red shallots, coarsely chopped

  2. 8 garlic cloves, coarsely chopped

  3. 20 gm (4cm piece) galangal, coarsely chopped

  4. 1 piece fermented salted mackerel (about 60gm), rinsed

  5. 8 dried long red chillies, soaked in warm water overnight, drained

  6. 3 long red chillies

  7. 4 kaffir lime leaves, torn

  8. 30 gm tamarind pulp, dissolved in

  9. 80ml hot water, strained (solids discarded)

  10. 2 tbsp fish sauce, or to taste

  11. 20 gm light palm sugar, crushed

  12. 1 tbsp vegetable oil

  13. To serve: snake beans, cabbage, boiled quail eggs, Thai basil, baby cucumbers and preserved banana blossoms

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 15 mins, cook 25 mins (plus soaking)

  2. Roast shallot, garlic and galangal in a wok over medium-high heat until fragrant, tender and caramelised (10-15 minutes).

  3. Meanwhile, cover fish with water in a saucepan and bring to the simmer over high heat, cook until fish begins to break apart (1 minute). Drain, discard bones and skin and transfer to a food processor.

  4. Add chillies, lime leaves and roasted ingredients and process to a paste. Add tamarind liquid, fish sauce and palm sugar and process to combine.

  5. Heat oil in a small frying pan over medium-high heat, add paste and fry until fragrant (5-10 minutes). Cool, then serve with accompaniments.

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