Nam Prik Ong – Traditional Chiang Mai pork & tomato dip
This dish is a specialty of North Thailand – a Chiang Mai menu can 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.
It’s used just a few methods.
Most typical is a dip, the place it will get surrounded by wholesome greens, uncooked greens and normally some light crunchy pork crackling recognized regionally 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 substances 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 substances, and an superior flavour.
Strive it and impress your mates, friends or patrons.
- 200g / 1/2lb lean pork. (chop finely or mince it)
- 300g / 3/4lb recent ripe purple tomato
- 50g purple shallots (sure, you should use onion)
- 4-5 garlic cloves, recent
- 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 slightly oil
- Add the chilli and garlic
- Subsequent add shallot, tomato, and slightly water for cooking so it would not dry or burn
- Season with salt to style, add slightly MSG in case you use it. Most kitchens in Thailand use it, however very sparingly 공릉 소바
- Add the shredded kaffir lime leaf and prepare dinner at a gradual simmer till the tomato breaks down.
- Cook dinner till tomato is soft and it appears to be like like a really attractive, barely spicy bolognaise sauce.
- It’s going to most likely 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 just like the Khao Soy Nam Kua?
This can be a common soup from Laos and North Thailand typically offered at avenue markets and hawker stalls for hungry passers by. Mainly it consists of Broth, thick rice noodles and Nam Prik Ong dollopped on prime.
For two folks you may want:
- 1 litre Inventory or broth. (rooster inventory, pork inventory, or boiling water and a few pork or rooster inventory cubes)
- 300g (2 serves) Thick flat rice noodles (to be genuine. Your favorite noodles might be fine)
- 2 heaped spoons Nam prik ong
- 1/3 cup Freshly minimize coriander
- 1/3 cup Freshly chopped spring onion
- 2 tbsp Fried garlic (non-obligatory 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 recent prawns, and use the nam prik ong as a dressing, like certainly one of my inventive Isaan cooks from my Thai restaurant used to do? Nice concept, superb textural and flavour distinction, and it really works a deal with. The shoppers adore it.
Have enjoyable together with your new recipe.
To see photographs, go away suggestions or ask questions, go to me at my weblog, chef-a-gogo
