Pra ra, or fermented fish, is a Northeastern relish made by fermenting the fishes, salt and ground roasted paddy until the fishes are soft and a liquid is produced. Pla ra is a eaten in various ways. it can be fried, wrapped in banana leaf and grilled. The most popular method is Pra Ra Bong. This is made by chopping up pla ra or fermented fishes and adding other ingredients such as finely sliced galangal, sliced lemon grass, roasted shallots, roasted garliced, finely sliced kaffir lime leaves,tamarind, and ground dried chilli. Pra Ra Bong can be eaten as a side dish with steamed glutinous rice either raw, fried in oil,grilled or roasted. Pla Ra Bong in fect is the nam prik or chilli paste of the Northeast, then it is eaten with fresh vegetables.
Chaeo Bong (Anchovy Dip) แจ่วบอง
5 bai makrut (kaffir lime leaves), shredded ½ pound. anchovies ¼ cup lemon grass ¼ cup shallots, chopped ¼ cup kha (galangal) chopped 3 tablespoon prik ki nu (green birdseye chilis), sliced ¼ cup tamarind juice (or rice vinegar) 3 tablespoon garlic, sliced
Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens. Remove from the fire and unwrap. Discard the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or food processor. Will keep for about 3 weeks if refrigerated.
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