|Nam Prik Ong - A signature dish from Northern
Thailand, I've been trying to match the taste of the first one I tried some
years ago, I've gotten close, but it's never quite the same, there are so many
variations. The most successful I've done starts with a big dollop of the
basic Nam Prik above, on that had a fair amount of shrimp paste worked best.
Nam Prik Ong Recipe (A Starter for 4)
1 lb ground pork (fine grind is better)
4 plum tomatoes
5-6 cloves of garlic
5-6 small shallots (A half red onion in slices can be substituted if shallots
1 Tbls vegetable oil or neutral oil of your choice
3 Tbls fish sauce
1- 1 1/2 Tbls of sugar
1 key lime or ½ of a larger lime
20 Thai bird chilis (or less if you don't care for mouth fire)
½ cup of water
Heat a heavy skillet over medium heat. When pre heated, toss in your whole
tomatoes to dry roast them (No oil is needed) Let cook turning occasionally
until cooked through and browned/blackened all over – 5 – 10 minutes. Remove and
Repeat the same dry roasting procedure with the shallots, chilis and onions.
Again, remove and set aside.
Add the pork to your skillet (if it is too blackened, get a new skillet fired
up) and cook through.
In a mortar and pestle, squish squash the chili, shallots and garlic very well
(you may use a blender if you don’t have a mortar and pestle here). When well
smashed up, add in the tomatoes and squish them up too.
Throw another heavy skillet on the stove top, and heat it up to medium high.
When hot, add in the Tbls of oil and the pork, the chili-tomato-garlic-shallot
paste, and the remaining ingredients, the water, fish sauce, sugar and lime
Heat it all up to a vigorous boil, and then reduce the heat and simmer until it
is well combined and uniform, and has the consistency of a thick Bolognese pasta
Taste for seasoning and serve with fresh cut slices of cucumber and wedges of
crisp cabbage (pork rinds are also a traditional accompaniment.
This works very well as an appetizer before a Thai style or better yet, a
Northern Thai style dinner. Enjoy!
Another recipe for Nam Prik Ong:
5 dried Thai chilies, cut and soaked
1 tsp sea salt
1 tbs finely sliced galanga
3 tbs finely chopped onion - hua hom
1 tsp shrimp paste - gapi
5 cloves garlic, left whole
3 ounces ground pork
1 cup sliced tomatoes
2 tbs oil
3 cloves garlic, chopped
1 whole coriander sprig
1/2 cup water
cucumber, long green beans, carrot, cabbage
Boiled vegetables: long green beans, eggplant, pumpkin, cabbage
1. Pound the chili, salt and galanga in a mortar and pestle.
2. Add the onion, shrimp paste, whole garlic cloves and pound thoroughly. Add
the pork and continue processing.
3. Finally, add the tomatoes and mix well.
1. Heat the oil in a wok
2. gently fry the chopped garlic. When the garlic is fragrant,
3. add pounded mixture and continue frying over low heat, stirring, until the
ingredients take on a gloss.
4. Add the water and continue cooking, stirring frequently, until much of the
water evaporates and the mixture becomes fairly thick.
Transfer to a bowl, sprinkle with chopped coriander leaves and serve with fresh
vegetables or boiled vegetables or both.
And yet another:
300 grams minced pork
200 grams cherry tomato
100 grams shallots, chopped
50 grams dried chili, chopped
25 grams minced lemongrass
30 grams shrimp paste
1 tsp yellow bean sauce
40 grams minced garlic
½ tsp salt
1 tsp sugar
30 grams coriander leaves (for garnishing)
fresh vegetables (cucumber, carrot, cabbage, string bean, etc.)
In a food processor, add shallots, shrimp paste, garlic (20 grams), yellow bean
sauce, chili, lemongrass and 1/2 cup water.
Process until all mixed well (fine paste).
Heat oil in a wok over medium heat.
Add garlic and stir until golen.
Then add the paste and stir fry until aromatic.
Add pork and stir-fry until cooked thoroughly.
Add tomatoes, water, salt and sugar.
Keep stirring until the mixture boils.
Turn down to low heat and simmer for 20 minutes.
Transfer to a serving dish, garnish on top with coriander leaves.
Serve with fresh/boiled vegetables and steamed rice (or sticky rice).