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
It is quite possible to trace the history of transcribed cooking instructions back into history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, these, ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics is a series of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main course and afters, something we still use today. He also recounts how the Romans used many different spices and herbs, including many that are still in use today like basil, mint and dill. As we move on, there are some recipe books dating from the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals eaten by the rich people of the time. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cookery, most of which are now in academic collections. By the advent of the 20th century, recipe publications were in great demand, mostly due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this North Thai Tomato & Meat Sauce (Nam Prik Ong) recipe.
