Red Chili Dip
This recipe for Nam Prik Ong makes a small portion suitable as an appetizer for about four people. For larger groups, simply scale it up. Some versions of this recipe call for the addition of a small portion (1 teaspoon) of shrimp paste, a tofu sheet or fermented soy beans. I think the dish does fine without them, as they are difficult to find and the quantities needed are so small.
|1||oz (about 3 Tbl)||Pork, fresh, ground, raw|
|5||pepper soaked in water||Dried red chilis|
|1||tbsp chopped||Lemon grass|
|1||cup Cherry tomatoes preferred||Tomatoes|
- Grind the dried chili, lemongrass and salt to a fine paste with a mortar and pestle or food processor. Add the shallots and (5) whole garlic cloves, and continue grinding.
- Add the tomatoes and gently mix them into the paste. If using a food processor, use a low setting. Stir in the ground pork.
- Heat the vegetable oil in a wok or skillet. When hot, stir-fry the chopped garlic until it is crispy and fragrant. Transfer the chili paste to the wok and stir-fry over low heat to cook the pork. Add the water and simmer until reduced to a nice thick sauce. Transfer to a serving bowl.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 124||Calories from Fat 81|
|Total Fat 9g||14%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|