After I was in Chiang Mai in Northern Thailand, I adopted a personal cooking lesson, and tried a number of native eating places. A dish that featured on the menu of native eating places that serve Northern Thai meals was “hors d’oeuvres”, an assortment of varied uncooked and steamed greens, sausage, hard-boiled egg, and pork crackling with “dips”. The primary recipe for such a dip that I’m sharing with you is Nam Phrik Ong, which was additionally a part of my cooking class. Its primary parts are tomato and pork and it’s the mildest in taste of the three dips I’m writing about.
The recipe makes use of giant dried crimson chiles. The Thai ones are known as spur. In case you can’t discover these, substitute with guajillo. In my cooking class we didn’t use lemongrass, nevertheless it does add a pleasant freshness to the flavour.
Elements
Makes about 250 ml (1 cup)
- 225 grams (.5 lb) floor pork
- 225 grams (.5 lb) plum tomatoes or cherry tomatoes, chopped
- 1 Tbsp fish sauce
- 3 garlic cloves (about 15 grams), chopped
- 5 dried spur chiles (about 8 grams)
- 2 shallots (about 40 grams), chopped
- 1 lemongrass, backside half solely (optionally available), thinly sliced
- 2 Tbsp vegetable oil
Directions
Take away the stalks from the dried chiles and minimize them into items with scissors, then grind them in a spice grinder (or espresso grinder). There isn’t a have to take away the seeds.
Add the shallots and garlic (and lemon grass, if utilizing) to a mortar. This quantity is simply too small to course of with a blender or meals processor.
Pound with a pestle till tender, then add the bottom chili.
Pound some extra.
Warmth 2 tablespoons vegetable oil in a frying pan. Add the chili paste.
Stir over medium warmth till aromatic.
Add the pork.
Stir over medium warmth till the uncooked coloration has disappeared.
Add the tomatoes.
Season with a tablespoon of fish sauce, and stir to include.
Partially cowl the pan and simmer over low warmth…
…till the tomatoes are cooked and tender. Style to seek out out if any further fish sauce is required.
Serve with a collection of:
- steamed squash
- steamed eggplant (numerous varieties)
- steamed cabbage
- uncooked Napa cabage
- uncooked cucumber
- steamed longbeans
- uncooked winged beans
- hard-boiled egg
- Thai sausage
- pork crackling
It’s good to serve with a number of dips, two extra recipes will comply with.
