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
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.
From "Eating Well", Jan/Feb, 1992.
Servings: 4 servings
North Thai Tomato & Meat Sauce (Nam Prik On Recipe brought to you by Recipe Ideas
Categories: Asian; Meat; Sauce; Thai; Tomato
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into antiquity, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans were skilled in the use of many aromatic flavors, including some familiar names for example bay, rue and parsley. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in recipe books, the majority of which are kept safe in private collections. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent meals, and as a result chefs and their recipes were greatly in demand. Even so, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and writing down the recipes of their peers. When we get to the 1900s, cookery books were greatly in demand mostly as a result of increased literacy, more spare time and being a little richer. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this North Thai Tomato & Meat Sauce (Nam Prik On recipe.
