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99 Thai Recipes |
Serves 4 persons
Pork and Tomato Dip / NAM PRIK ONG
Chopped pork 3 tbsp.
Sliced cherry tomatoes 1 cup
Dried chilies, soaked 5 pcs.
Salt 1 tsp.
Finely sliced galangal 1 tbsp.
Chopped onion 3 tbsp.
Shrimp paste 1 tsp.
Garlic 5 cloves
Garlic, chopped 3 cloves
Cooking oil 2 tbsp.
Coriander plant 1 plant
Water 1 cup
Fresh Vegetable :
cucumber, yard-long bean, carrot, eggplant, cabbage, etc.
Boiled Vegetable :
yard-long bean, eggplant, pumpkin vine tip, swamp cabbage, banana blossom, etc.
Pound the chilies, salt, and galangal well in a mortar. Add a onion, shrimp paste, and the 5 garlic cloves and pound to mix thoroughly. Add the pork and continue pounding to mix. Finally, add the tomatoes pound to mix well.
Heat the oil in a wok. When it is hot, add the chopped garlic. When the garlic is fragrant, Add the pork and tomato chili paste and continue frying over low heat with stirring, until the ingredients take on a gloss; then, add the water.
Continue cooking with regular stirring until much of the water evaporates and the mixture becomes fairly thick. Then, transfer to a bowl, sprinkle with chopped coriander leaves and serve with fresh vegetables or boiled vegetables or both.
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