Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Great Fish Recipes

Barbecue Recipes

Grilled Vegetable Soup Emeril

Grilled Vegetable Soup Emeril Recipe
1/4 lb zucchini, cut into 1/2 inch : lengthwise slices 1/4 lb yellow squash, cut into 1/2 inch le...

read more

North Thai TomatoMeat Sauce Nam Prik Ong Recipe

North Thai TomatoMeat Sauce Nam Prik Ong recipe and other great fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print North Thai TomatoMeat Sauce Nam Prik Ong recipe  PDF


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
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 mi ture 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.

North Thai TomatoMeat Sauce Nam Prik Ong recipe and other great fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
171 people have voted
Last Reviewed on 2018-09-26



Wednesday, Sep 26 2018 Download & Print North Thai TomatoMeat Sauce Nam Prik Ong recipe  PDF   Great Fish recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Chicken Breasts w Sour Cream

New Cooking Recipes

My Strawberry Pie
My Strawberry Pie Recipe


1 each pie crust (9 inch) baked 1 1/2 quarts strawberries 1 1/2 cups sugar 1/3 cup cornstarch 1/2 cup water 3 cups Cool Whip Lite Chop 2 cups of berries. In saucepan combine sugar and cornstarch. Slowly add water to combine smoothly. Add chopped strawberries. Cook, stirring constantly until mi ture thickens and boils. Cool in refrigerator for about 1/2 hour. Pour about 3/4 of mi ture into prepared pie crust. Stand up whole strawberries in syrup (to fill crust). Pour remaining syrup over strawberries. Chill until firm (about 3 hours). Spread cool whip over top of ...

Cooking Magazines: Raw Food Recipes » September 2018   Raw Food recipes RSS   Thumsb up

Dish Of The Day

Salmon Loaf Supreme with Cucumber Sauce

Salmon Loaf Supreme with Cucumber Sauce Recipe
1 c flake canned red salmon (15oz.)app.size 1/2 c Mild cheddar cheese grated 1 Egg, beaten 1 T Fin...
read more

Category: » Salmon Recipes

View more dishes

>