Nam Prik Ong.
Chilli paste is one of the indispensable side dishes for Thai cuisine. Chilli paste is usually paired with vegetables. It is so hard for you to avoid not seeing the chilli deep or chilli paste because it’s everywhere in Thailand. Like we mentioned to you earlier “It’s indispensable” 😉
But For today we are going to talk about one of the YUMMY!! kind of chilli paste that originated in the North of Thailand. “Nam Prik Ong.”
Ingredients
Minced pork 300 g.
Cherry tomato 15-20 tomatoes.
Garlic 2-3 cloves.
Shallot 2-3 shallots.
Dried Thai chili 5-8 chilis.
Salt 1 tsp.
Shrimp paste 2 tsps.
Sugar 1 tsp.
Oil 1 tbsp.
Chopped green onion 1 tbsp.
Instructions
Make the paste first by adding dried chili, garlic, shallot, salt and shrimp paste altogether in the mortar.
Give it a good mash until it is well combined.
Heat up the wok, then add the paste, followed by pork and cherry tomato.
After the pork is done. add a bit of water, then fish sauce and sugar.
Add chopped green onion, chopped coriander then serve.
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