1 stephen ceideburg
1/4 lb pork tenderloin *
2 tsp vegetable oil
1 tbsp minced garlic (3 cloves)
1 large shallot, minced
2 serrano chilies, with seeds, choppe, d
1 tsp tiny dried shrimp, minced, or 1/2 t, sp. shrimp paste
1 tsp minced fresh lemon grass **
1 lb ripe plum tomatoes, chopped or: ***
1/2 cup defatted chicken stock or water
1 tbsp fish sauce
1 tsp sugar
A Recipe for
North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This Recipe for North Thai Tomato-&-Meat Sauce (Nam Prik Ong) is one of thousands in the Recipes-to-go Asian Cookbook.
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
If you enjoy this North Thai Tomato-&-Meat Sauce (Nam Prik Ong) Recipe - you should enjoy the recipe collections you can find on the websites below:
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This is a recipe for North Thai Tomato-&-Meat Sauce (Nam Prik Ong) from the recipe cookbook of Recipes-to-go (Asian)
The way you cut your meat reflects the way you live. |
| Confucius |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Food Tip |
* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried,
soaked in warm water for 30 minutes, drained and minced *** 1 28-oz.
can plum (Italian-style) tomatoes, drained and chopped
Not unlike a That version of spaghetti sauce, this is from the
regional cuisine of north Thailand. Note: Dried shrimp and shrimp
paste give off a strong aroma during cooking, but the flavor mellows.
Place pork in a food processor and using an on/off motion, process
until it is ground. Alternatively, chop pork with a sharp knife. Set
aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
garlic and stir-fry for 1 to 2 minutes, or until browned. Add
shallots, chilies, dried shrimp or shrimp paste and lemon grass and
stir-fry for 30 seconds. Add the pork and stir-fry for about 1
minute, or until browned. Add tomatoes, stock or water, fish sauce
and sugar and increase the heat to high. Cook, stirring frequently,
for 2 minutes, or until the mixture boils vigorously. Reduce heat to
low and simmer, uncovered, for 15 to 20 minutes, or until slightly
thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G
CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Serves: 4
North Thai Tomato-&-Meat Sauce (Nam Prik Ong) Recipe brought to you by Recipes To-Go