This is a traditional Isan [North East Thailand] dip for barequed 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. hakf a pound of anchovies quarter cup lemon grass qarter cup shallots, chopped quarter cup kha (galangal) chopped 3 tablespoons prik ki nu (green birdseye chilis), sliced quarter cup of tamarind juice (or rice vinegar) 5 bai makrut (kaffir lime leaves), shredded 3 tablespoons of garlic, sliced method. 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.Special thanks to - Muoi Khuntilanont.