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Nam prik ong (northern tomato and meat sauce)
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Sauces & Dressings, Tomatoes |
| Yield: |
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Ingredients:
| | Stephen Ceideburg | | 1/4
| lbs | Pork tenderloin * | | 2
| tsp | Vegetable oil | | 1
| tbsp | Minced garlic (3 cloves) | | 1
| large | Shallot, minced | | 2
| | Serrano chilies, with seeds | | | -chopped | | 1
| tsp | Tiny dried shrimp, minced | | | -or ?tsp. shrimp paste | | 1
| tsp | Minced fresh lemon grass ** | | 1
| lbs | Ripe plum tomatoes, chopped | | | -or: *** | | 1/2
| cup | Defatted chicken stock or | | | -water | | 1
| tbsp | Fish sauce | | 1
| tsp | Sugar |
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Procedures:
| 1 | * 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. | | 2 | Can plum (italian-style) tomatoes, drained and chopped | | 3 | not unlike a that version of spaghetti sauce, this is from the regional cuisine of north thailand. | | 4 | Note: dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows. | | 5 | place pork in a food processor and using an on/off motion, process until it is ground. | | 6 | Alternatively, chop pork with a sharp knife. | | 7 | Set aside. | | 8 | in a heavy, medium-sized saucepan, heat oil over medium high heat. | | 9 | Add garlic and stir-fry for 1 to 2 minutes, or until browned. | | 10 | Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. | | 11 | Add the pork and stir-fry for about 1 minute, or until browned. | | 12 | Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. | | 13 | Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. | | 14 | Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. | | 15 | Serve with sticky rice. | | 16 | serves 4 as a main dish or 6 in combination with other dishes. | | 17 | 64 calories for each of 6 servings: 6 g protein, 3 g fat, 5 g carbohydrate; 127 mg sodium; 15 mg cholesterol. | | 18 | from "eating well", jan/feb, 1992. |
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