NORTH THAI TOMATO-and-MEAT SAUCE (NAM PRIK ONG)

Servings: 4
Ingredients:

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 ts Tiny dried shrimp, minced,
-or 1/2 tsp. shrimp paste
1 ts Minced fresh lemon grass **
1 lb Ripe plum tomatoes, chopped
-or: ***
1/2 c  Defatted chicken stock or
-water
1 tb Fish sauce
1 ts 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.

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