Name: North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Seafood	Thai	Thai, Condiments, Sauces	4	Servings

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

INSTRUCTIONS

* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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