North thai tomato-&-meat sauce (nam prik ong)

 
               NORTH THAI TOMATO-&-MEAT SAUCE (NAM PRIK ONG)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Thai                             Condiments
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      1/4   lb           Pork tenderloin *
    2       ts           Vegetable oil
    1       tb           Minced garlic (3 cloves)
    1       lg           Shallot, minced
    2                    Serrano chilies, with seeds,
                         -chopped
    1       t            Tiny dried shrimp, minced,
                         -or 1/2 tsp. shrimp paste
    1       t            Minced fresh lemon grass **
    1       lb           Ripe plum tomatoes, chopped
                         -or: ***
      1/2   c            Defatted chicken stock or
                         -water
    1       tb           Fish sauce
    1       t            Sugar
 
   * 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -