I first went to Thailand in 1997 and immediately fell in love with the country. Thailand at that time to me was mysterious and exotic, full of potentials and pitfalls.
Fast forward to 2010 and here I am after 13 years and many trips to the LOS sharing, with the help of my 
Naam Prik Ong (Thai tomato chilli sauce with minced pork)
Naam Prik Oog is a local food from North of Thailand, and also one of the favourite dish of Thai people from there. If you have a chance to travel to North of Thailand I’m sure you will have a chance to try this recipe too because it is a regular meal for Northern Thai people.
Nam Prik Ong recipe
100 gram minced pork
1 cup sliced cherry tomatoes
5-7 Thai whole dried chile
3 tbsp coarsely sliced shallot
5 cloves garlic
3 cloves chopped garlic
1 tbsp Thai Fresh Lemongrass
2 tbsp vegetable oil
1 tsp Thai Shrimp Paste
2 tsp salt
1/2 tsp sugar
2 tbsp vegetable oil
1/2 cup water
1/4 cup finely chopped coriander and spring onion
vegetables : cucumber, yard long beans
Put chillies, salt and lemon grass in a mortar and pound thoroughly well. Add onion, 5 cloves garlic and shrimp paste and pound well again.
And then follow with minced pork and tomatoes. Pound lightly for each adding to mix well pork and tomatoes with chillies.
Place the oil in a wok over medium heat until it’s getting hot and saute the garlic in the oil until golden and fragrant. Reduce the heat and then add the pork mixture. Stir until fragrant and a red film from the oil surface. Add water and season the taste with sugar, continue cooking until most of the liquid reduces and the chilli paste becomes fairly thick. Turn off the heat and transfer to a serving bowl. Garnish with chopped coriander and spring onion. Serve with fresh vegetables, rice and enjoy!
For Thai people they usually have this chilli sauce with boiled vegetables, so you might try this recipe with boil vegetables like yard-long bean, eggplant, winged bean or pumpkin. They’re not too bad at all!
Next meal will meet me with “Lon Dtao Jieow” (coconut soup with fermented soybeans). Let’s see what and how is it going to be…SEE YOU!
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