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S.P. Publishing Group Co., Ltd.
11/1 Soi 3 Bamrungburi Rd., T. Prasingh,
A. Muang., Chiang Mai 50200
Tel. 053 - 814 455-6 Fax. 053 - 814 457
E-mail: guidelin@loxinfo.co.th
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Chiang Mai Food: Northern Ground Pork Paste
Northern favourite
There are several kinds of chili paste in the northern part of Thailand, each of them with different tastes and levels of spice. Northern ground pork paste or Nam Prik Ong is a particular favorite with foreigners because it's very tasty and not too spicy.
Ingredients
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Dried chilies .deseeded .soaked in water until soft |
7 |
pods |
Salt |
1 |
teaspoon |
Chopped lemongrass |
1 |
tablespoon |
Chopped red onions |
3 |
bulbs |
Garlic |
15 |
cloves |
Ground pork |
1/2 |
cup |
Small tomatoes |
15 |
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Vegetable oil |
2 |
tablespoons |
Chopped garlic |
1 |
tablespoon |
Sugar |
1 |
tablespoon |
Chopped green onion |
1 |
tablespoon |
Chopped cilantro |
2 |
teaspoons |
Fresh vegetables of your choice such as cucumbers,
eggplants and carrots. |
Fried pork skin. |
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Not hot – but wait!
Instructions
1. Pound the dried chilies, salt, lemongrass, garlic, red onions, ground pork until well mixed, then add tomatoes and pound them lightly.
2. Fry the chopped garlic in vegetable oil on a medium heat until yellow.
3. Put the prepared paste in the frying pan, and stir fry until dry.
4. The ground pork paste is ready to serve with fresh vegetables of your choice and fried pork skin.
Text: Pon Photos: Apirak
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