Nam prik ong is a delicious traditional thai dip from my hometown, Chiangmai. It also reminds me of my mom’s cooking. I would like to share this simple and healthy recipe with you.
Dipping paste (Nam prik)
10 dried chilies
5 cloves of garlic (for paste)
1 tablespoon of Thai shrimp paste, also known as Kapi in Thai
1 teaspoon of salt
15-20 cherry tomatoes
300g minced pork
5 cloves garlic (for frying with above paste)
1 teaspoon of sugar
1 tablespoon of oil
1 spring onion or coriander
½ cup of water
Sugar, fish sauce and soy sauce according to your preference
Pound dried chilies, garlic and shallots together.
Add shrimp paste and salt, continue to pound until well mixed.
Cut each tomato into quarters.
Pound the remaining garlic.
Heat oil in a pan over medium heat.
Fry garlic until fragrant.
Put the chili paste that has already been pounded (item 2) into the pan, add sugar, fish sauce and soy sauce then fry until fragrant.
Add minced pork and water and continue frying until the pork is almost cooked.
Add the tomatoes and fry until the tomatoes are softened.
Transfer to a bowl and garnish with spring onion and coriander.
Serve with fresh vegetables like cucumbers, boiled broccoli, boiled cauliflower and winged beans (known as tua puu in Thai).
Thais like to have cheerful or cheeky nicknames like Cartoon and Meow. Mine is Pia which means braid in Thai. I’ve been with DET for over nine years. I’m a believer of lifelong learning, humility and hard work. My current passion is cooking. If you have easy and delicious recipes, please share with me @piastfav on IG.