Sunday, July 22, 2007
nahm prik ong : chiang mai pork & tomato relish
Nahm Prik Ong : Chiang Mai Pork & Tomato Relish
What can be the happiest late morning on Saturday and Sunday for me?
Oh well… getting to spend some time in the kitchen preparing lunch for mates who will be coming round while watching my favourite morning news “rueng-lao-sao-a-tit” by Khun Sorayuth and Khun Suukwan.
Yes…. it sounds odd but as everybody knows that I am quite serious about politic &, besides cooking programs, I quite enjoy reading & watching news.
Today, I will cook “Nahm Prik Ong” – Chiang Mai Pork & Tomato Relish (as my mates have requested for it). This dish is originally from Northern part of Thailand – Chiang Mai. The original recipe, Northern Thai, would add shrimp paste & fermented soy beans, but I personally happen to like mine without them as it tastes loads better.
Find below my very own recipe of “Nahm Prik Ong”
1 cup of minced pork
2 cup of tomatoes, chopped
3-4 cloves of garlic, peeled
3-4 cloves of red shallot, peeled
3-4 of dried chillies, soaked (de-seeded – optional)
3 tablespoons of fish sauce
1 teaspoon of palm sugar
2 tablespoons of olive oil
½ cup of coriander & spring onion, finely chopped
*** Garnish ***
Heat a cooking pan
Add garlic and red shallot, roast them until become aromatic & soft
Remove and keep aside to cool them down
Put the dried chilles (which have been soaked), roasted garlic & red shallot into the blender. Blend everything well.
Remove ½ of the paste into a small cup and keep it aside.
-Chillies & Tomatoes Puree
In the blender with the remained chillies paste, add 1 cup of chopped tomatoes
Heat the cooking pan
Add olive oil
Add the chillies paste, keep stirring till aromatic
Add minced pork; keep stirring to break the minced pork
Add the chillies & tomatoes puree, keep stirring till the minced pork are cooked through
Add another 1 cup of chopped tomatoes; cook the tomatoes for 3-5 minutes
Add fish sauce & palm sugar
Remove into the small serving bowl.
Sprinkle with finely chopped coriander & spring onion
Serve with streamed rice
Garnish with: your choice of boiled vegetables or fresh vegetables
Voila, C’est la “Nahm Prik Ong” !!!!!