Nam Prik Ong – Basic Chiang Mai pork & tomato dip
This dish is a specialty of North Thailand – a Chiang Mai menu could be incomplete with out it.
It is best described as a “Thai pork bolognaise”, though that short-changes each the Italian and the Thai cuisines in its generalisation 공릉 돈까스.
It’s used a couple of methods.
Most typical is a dip, the place it will get surrounded by wholesome greens, uncooked greens and normally some gentle crunchy pork crackling identified domestically as ‘kap moo’.
The opposite use is for “kao soy nam kua” – the Chiang Rai and Laos model of rice noodle soup.
Like several rustic regional delicacies, the elements are available, both grown within the yard, or picked up inexpensively and bursting with goodness on the many avenue stalls that spring up mid afternoon in each ville round Asia.
The dish is easy to make, has few elements, and an superior flavour.
Attempt it and impress your pals, friends or patrons.
- 200g / 1/2lb lean pork. (chop finely or mince it)
- 300g / 3/4lb contemporary ripe pink tomato
- 50g pink shallots (sure, you should use onion)
- 4-5 garlic cloves, contemporary
- 12 kaffir lime leaves – shredded finely
- salt to style
- 4-5 leaves of cilantro (flat leaf coriander)
- 1-2 every spring onion
- Peel and crush the garlic
- Chop shallots, pork, tomato,
- Pound dry chilli and garlic collectively
- Saute pork in just a little oil
- Add the chilli and garlic
- Subsequent add shallot, tomato, and just a little water for cooking so it would not dry or burn
- Season with salt to style, add just a little MSG in the event you use it. Most kitchens in Thailand use it, however very sparingly
- Add the shredded kaffir lime leaf and prepare dinner at a gentle simmer till the tomato breaks down.
- Cook dinner till tomato is comfortable and it seems to be like a really attractive, barely spicy bolognaise sauce.
- It’s going to in all probability take round 20 to half-hour, so it pips the spaghetti sauce on preparation time, and has the added bonus of being simply as tasty, albeit in a spicy, redolent Southeast Asian approach.
Different makes use of?
Why not do some factor much like the Khao Soy Nam Kua?
This can be a common soup from Laos and North Thailand usually offered at avenue markets and hawker stalls for hungry passers by. Principally it consists of Broth, thick rice noodles and Nam Prik Ong dollopped on high.
For two individuals you will want:
- 1 litre Inventory or broth. (hen inventory, pork inventory, or boiling water and a few pork or hen inventory cubes)
- 300g (2 serves) Thick flat rice noodles (to be genuine. Your favorite noodles might be effective)
- 2 heaped spoons Nam prik ong
- 1/3 cup Freshly minimize coriander
- 1/3 cup Freshly chopped spring onion
- 2 tbsp Fried garlic (non-compulsory however the sheer style is an aphrodisiac)
- Blanch the noodles and whack them into two large serving bowls
- Ladle the broth over them
- High with nam prik ong
- Garnish with chopped coriander and spring onion
- Put some fried garlic excessive, and transport your self mentally to a avenue stall someplace close to the Mekong.
Or why not pan fry, grill or barbeque some fats, juicy contemporary prawns, and use the nam prik ong as a dressing, like one in all my inventive Isaan cooks from my Thai restaurant used to do? Nice concept, wonderful textural and flavour distinction, and it really works a deal with. The shoppers like it.
Have enjoyable along with your new recipe.
To see photographs, depart suggestions or ask questions, go to me at my weblog, chef-a-gogo