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
Written recipes as a concept can be traced way back into history, in truth as far back into history as early Egypt, and quite possibly further than that. However, generally, these ancient recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also recounts how the ancient chefs were skilled in the use of many different aromatic flavours, including a few you will know for example bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices such as basil and rosemary. The introduction of these new culinary ideas created a torrent in recipe publications, most of which are now in private libraries. During the following few hundred years, the powerful and rich houses competed to lay on the most extravagent meals, and as a result chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes of the day. By the time we get to the 1900s, cook books are highly popular as a result of increased literacy, more spare time and having more money to spend. |
We hope you enjoy this North Thai Tomato & Meat Sauce (Nam Prik On recipe.
