• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

North Thai Tomato-&-Meat Sauce (Nam Prik Ong)

  • Recipe Submitted by on

Category: Sauces, Thai, Condiments

 Ingredients List

  • Stephen Ceideburg
  • 1/4 lb Pork tenderloin *
  • 2 ts Vegetable oil
  • 1 tb Minced garlic (3 cloves)
  • 1 lg Shallot, minced
  • 2 Serrano chilies, with seeds,
  • -chopped
  • 1 ts Tiny dried shrimp, minced,
  • -or 1/2 tsp. shrimp paste
  • 1 ts Minced fresh lemon grass **
  • 1 lb Ripe plum tomatoes, chopped
  • -or: ***
  • 1/2 c Defatted chicken stock or
  • -water
  • 1 tb Fish sauce
  • 1 ts Sugar

 Directions

* 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.



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