The smell is gorgeous. © 2020 Talad Eatery All rights reserved | Website Design & Development by Lyons & Tigers & FreesideMedia, Family Cookout in the North + Nam Prik Ong by Sister Ting, © 2020 Talad Eatery All rights reserved | Website Design & Development by. Next, you make the Nam Prik Ong paste. – mince pork 500g (if you don’t eat pork, chicken or tofu is fine. You cannot forget the star accompaniment of chicharone or pork crackling to keep the palette singing with crunchy texture and saltiness. 3. The extra pungent smell and deep umami got to us), – sunflower oil 2 tablespoon (any vegetable or nut oil will do). It makes me smile and it lifts up my mood no matter what is happening around me. 6. If this does not happen, don’t get your panties in a twist. Just add a touch of sugar or vinegar if need be. quarantine 2020 in the UK, I can appreciate that food shopping is painful or even food can be hard to come by. Fortunately nam prik ong is also really easy to make. 15 Ground Beef Soup Recipes for Easy Weeknight Dinners Beef Stew Recipes Cabbage Soup Recipes ... (Nam Prik Ong) Servings Per Recipe: 6 Calories: 452.1 % … If you go with beef, it will have a stronger meatier taste. 10.95 . The chili paste typically includes dried chili, salt, garlic, lemongrass, water and shrimp paste, all of which is pounded in a mortar. People are always coming in and out so the atmosphere is always lively. Really full on tasty and spicy breakfast – crazy right? I will explain to you what’s what. In the bowl of a small food processor, blend together the whole dried chile, garlic, red onion, and shallot until combined. 4. These are guidelines then, since ingredients vary and so do tastebuds! When I first arrived in the UK to study GCSE (high school equivalent), I often miss eating it so much that I would seek refuge in Italian Bolognese sauce which did not quiet live up to my likings unfortunately. Add the chicken and cook through. For me, food is more that just sustenance. And let me tell you, the members are very picky and vocal about what they like or didn’t like. I have never seen this dish in a Thai restaurant in the US so you have to cook it yourself. You do you. There were a few people there – cousins, aunties and uncles. 2. After a night out on Saturday in Bangkok, I caught an early morning flight to Chiangmai to see some family up North. I have no shame in admitting that. SW10 0TZ Today, I’ll share my Nam Prik Ong recipe. Once you get over the queeziness of it all, you will realised it is a rather fatty and moorish dish. I love heaps of finely chopped spring onion and coriander on this. Served with steamed vegetables. It is tart, salty with mild natural sweetness from the tomato and a gentle kick of heat for good measures. It is a well known Northern Thai curry made without coconut milk. In a medium-sized pot, heat the oil over medium heat. So I hope this joy that I get from making and eating this dish will be shared with you. For non-Italians, you might discover a really cool version of a kick ass Bolognese sauce. Let it cook further so the sauce starts to bubble and concentrates. Once the garlic is golden brown, add the paste and fry slowly until super fragrant. 1. Fresh vegetables, such as endive, for serving. 9. My favourite version are the pork, fish or vegetarian version of tofu and mushroom. Ingredients and preparation Nam phrik ong is made from ground pork, and may contain sugar, tomato, and shrimp paste. In the word of Marie Kondo, “it sparks joy” for me. Nam Prik Noom. Your email is safe with us, we don’t spam. As soon as we landed at the airport, I went straight in to order some breakfast of Khao Soi and Nam Ngiao noodle soup at a kiosk in the airport. Thank you ka P’Ting (that’s how Thai’s call someone older. The infamous pig’s brain one is a delicacy not for the fainted hearted. (Entrance on Lots Road). In the bowl of a small food processor, blend together the whole dried chile, garlic, red onion, and shallot until combined. Add the sugar, fish sauce, and tamarind juice. (yes my and Aunty Nong’s face got cut off in the right picture. It is heavily influenced by India, Myanmar and Tai yai people from the spices like masala powder used. Tartness and sweetness can be derived from good tomatoes. At this stage, you can add a touch of water/broth for things to start to come together. The amount of chilli is easily changed here, and it’s important to play around with the balance of other seasonings too, to find out how you like it. The vegetables are traditionally dipped into the relish and then eaten, you can also use fresh or boiled vegetable as you wish. Served with fresh ginger, peanuts, chilies and cabbage. Instead of fresh chili, I use curry and chili paste. Since time together is like gold dust, it is always a blast. As always, try it out and tweak it. ), – miso/fermented soybean paste/natto 1 tablespoon (shrimp paste if you prefer. (nam-prik-ong) A popular northern Thai dip with minced chicken, roasted tomatoes and a touch of spice. Many nam priks possess a strong, funky flavor and aroma because they include fermented shrimp paste, which can be a bit of an acquired taste, but this nam prik ong (tomato-and-pork chile relish) is one that’s so easy to love. I don’t love it. Once the pork is almost fully cooked, add the chopped big and cherry tomatoes. Every time we make it, I eat it up so quickly as it is comforting, not too spicy, super aromatic and damn tasty. You start with some salt and small dried chilis that have been soaked in water and pound them together in a mortar and pestle until you have a somewhat smooth paste. We are not far from the city centre so it is super convenient to go hang out at the Walking Street after dinner. Gaeng Hune Le – I have talked about this signature dish in my previous posts. we don’t use the liquid/natto/shrimp paste (your choice) to the paste and mix well, 4. So yes perhaps I make this dish for the crackling. Nam prik is a kind of chile-based sauce or dip that can be found all over Thailand, while nam prik ong is a version from Northern Thailand made with dried chiles, ground pork and tomatoes. 7. Nam prik ong is a life-changing, spicy Thai tomato and pork stir-fry. I love fatty bits of meat, especially the skins. Generously throw on your herb. Let it saute and cook until fragrant. Secondly, is cutting tomatoes into small wedges. They would make huge pots of this to feed the whole village at times. Rice, noodles/pasta, toast, salad leaves, even celery sticks will taste amazing with it! There were a few things that we gotta eat together with the family so our meal includes Gaeng Hung Le, Nam Prik Ong, App Moo, Nam Prik Noom, Khao Soi, Kanom jeen Nam Ngiao and Gaeng Hoh. Given the new norm that we live in now i.e. In a large bowl, mix together the chicken and cherry tomatoes.