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 Ong) Recipe brought to you by Recipe Ideas
Categories: Asian; Meat; Sauce; Thai; Tomato
The History of Recipes
Experts have tracked the existence of recipes back into distant history, in truth as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books dating from the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is popular today, but rather recipes for the types of meals served to the rich. Over the next few centuries, the wealthy families of Europe tried to serve the most exotic banquets, and because of this cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this North Thai Tomato & Meat Sauce (Nam Prik Ong) recipe.
