SPOTLIGHT

Grilled beef with rocket salad (ยำเนื้อย่างผักร็อกเก็ต)

This grilled beef salad menu is paired with a beer. WoW!! With a spicy and sour taste. It makes the taste very interesting. It is an appetizing menu. I want you to try to make for friends. Or family to eat on weekends with some beer.. For meat, you can use the tenderloin, sirloin , Brisket ect. Let's see how to do that very easily.

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Jaew Bong (Anchovy dip)


This is a traditional Isan [North East Thailand] dip for barbequed 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 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked).

Ingredients:
  • 1 pound of anchovies
  • ½  cup lemon grass
  • ½  cup shallots, chopped
  • ½  cup galangal chopped
  • 3 tbsp chilis sliced
  • ½ cup of tamarind juice (or rice vinegar)
  • 5 kaffir lime leaves, shredded
  • 3 tbsp of garlic, sliced

Preparation:
  1. Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens.
  2. Remove from the fire and unwrap.
  3. Discard the heads and backbones of the fish.
  4. Combine all the ingredients in a mortar and pestle or food processor.
  5. Serve with fresh vegetables.
  6. Can keep for about 3 weeks in refrigerated.