Together we cook an authentic Thai meal - perfect dishes for the family
.
Thai snack dip
Nam prik is a type of chili-based sauce or dip that can be found throughout Thailand. Nam prik ong is a version from northern Thailand, made with dried chilies, ground pork and tomatoes. It's not exactly subtle: if you spoon up the dip with a piece of cabbage or cucumber, you'll get a rush of heat. But you'll keep eating anyway - it's just too delicious. The spiciness combines beautifully with the sour and salty taste. The texture is thick, but not too dry.
For more new family recipes, subscribe to our newsletter.
Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 20 min.
Total time: 55 min.
INGREDIENTS FOR 2 PORTIONS
-
5 large dried, deseeded chillies, soaked in water and squeezed dry, finely chopped
-
1½ tablespoons lemongrass, finely chopped
-
¼ cup peeled shallots, finely chopped
-
1½ tablespoons peeled garlic, chopped
-
2 teaspoons fine sea salt
-
¼ tablespoon peeled garlic, finely chopped
-
1 fermented soybean leaf, grilled over fire
-
¼ cup pork, finely chopped
-
1 cup small tomatoes, halved
-
½ cup water
-
1 coriander, finely chopped
-
1 spring onion, finely chopped
-
2 tablespoons vegetable oil
Choice offresh vegetables: cucumber, snake bean, acacia,
Choiceof cooked vegetables: snake bean, eggplant, water spinach, pumpkin,
PREPARATION TIPS
-
Fermented soybean leaves are soybeans that have undergone a fermentation process and are sun-dried in circular leaves. It can be used as a substitute for shrimp paste.
-
If fermented soybeans are not available, use 1 teaspoon of shrimp paste or 3 tablespoons of black salted soybeans. The salty taste can be reduced by washing in water first.
-
The tomatoes used in this dish are the small tomatoes grown in northern Thailand. They come in bunches similar to pea eggplants. The taste is more acidic than normal tomatoes. Cherry tomatoes can be used as a substitute, but must be seasoned with tamarind juice to add a sour flavor.
STEP 1
Crush the chilies with lemongrass and salt. Add shallots, garlic and fermented soybean leaves made in pinched pieces and pound until the mixture is well blended. Add the tomatoes and crush lightly to mix with the chili paste. Add the pork and mix well.
STEP 2
Heat the oil in the wok. Add chopped garlic and cook until fragrant. Add the chili paste and stir well over a low heat. Add water and stir until the texture becomes glossy, almost dry and paste-like.
STEP 3
Transfer to a bowl, sprinkle with coriander and spring onions. Serve with fresh or cooked vegetables or both along with pork crackling.
