This menu is well known in English as “Thai Northern Style Pork with Tomatoes and Chili Paste” or it called “น้ำพริกอ่อง “in Thai, pronouns as “Nam Prik Ong”. This dish normally use as a main dipping sauce with fresh and streamed varieties of vegetables on the side. In my hometown, we would also eat this dish with sticky rice as original Northern style.
As I remember, my dad would go into a kitchen and start press all paste ingredients into the Thai style pestle and mortar, it sounds; toom, toom, toom …, constantly. He let me helps him prepare food when I was around 6 to 7 years old and it is where I learn how to make food. It is actually bring family member together when we prepare food together, it is the time we can talk; my dad would teach me how to prepare the chili paste and I would tell him story when I have done or who I have met on that day. Every time when I cook this menu, it really bring back good memories with my dad. He makes everything some scratch and it always tastes really good.
This dish has spicy flavor and any others Thai dish that starts the words with “Nam Prik” will be spicy. How spicy you want to be, it will be on how spicy you like it; if you like very very spicy, added more chili into the paste, if you want less spicy, put less chili into the paste.
Serve for 4
Ingredients
- 1/2 pound of Ground Pork
- 1 package of Cherry Tomatoes (halved), Roma Tomatoes (diced)
- 1 large Sweet Yellow Onion, diced
- 1 tablespoon of Chili Pasted for medium spicy, use less for less spicy or use more for more spicy as your desire
- 1 large Egg
- 2 tablespoons of Fish Sauce
- 2 teaspoon of Lime Juice
- 1/2 tablespoon of Extra Virgin Olive Oil
- 2 Green Onion, thinly sliced
- Cilantro for garnish
Preparation
- In a small mixing bowl, combined ground pork with chili paste, fish sauce and raw egg, mixed well.
- In a small sauce pan, added oil and onion, saute until onion look golden brown, approximately around 5 minutes.
- Then added the mixed ground pork into the sauce pan and stir well until the ground pork cook, approximately another 3 – 5 minutes.
- Added tomatoes and green onion in to the pan and stir well until tomatoes look blend in but not over cook the tomato.
- Pour “Nam Prik Ong” into a serving bowl and garnish with cilantro leaves over the top.
Ingredients for Chili Paste (make for 2 tablespoons)
- 1/4 cup of Dried Red Chili
- 1 clove of Garlic
- 2 tablespoons of Palm Sugar
- 1 teaspoon of Shrimp Paste
- 1/2 teaspoon of Sea Salt
Preparation
- Added dried red chili into pestle and use a mortar to press until everything ground, it take some time but for the good taste that how we make it.
- Then added garlic and press until the garlic corporate with the chili.
- Added the left of the ingredients into the pestle and press until everything corporate.
Side Vegetable
List of vegetable that I use for this plate as following;
- 2 heads of Baby Bok Choy, steamed
- 2 head of Fresh Carrot, peeled and cut into a bite pieces
- 4 Thai Green Eggplants
- 1/2 head of Fresh Chinese White Cabbage, cut ends off and separate leaves
- Fried Pork Skin as your desire
These vegetables are an example, you can use any vegetable you have in your refrigerator, it will also go well with “Nam Prik Ong”
If you are looking for spicy plate to try, I would like you to try this one and let me know how do you like it by leave the comment below.
