Thai Northern Style Chilli Paste 

(Nam Prik Ong)

INGREDIENTS

- 500gr minced pork - 2 cups grape or cherry tomatoes, halved and bruised. - 1/2 cup neutral taste oil - 2 medium size cloves garlic - 1 tablespoon granulated sugar - 1 teaspoon salt

CHILI PASTE INGREDIENT

- 10 dry chilies - 1 teaspoon salt - 1 round sheet Tua Nao - 1 stalk lemon grass (about 1/4 cup) - 12 medium size cloves garlic (about 1/2 cup) - 1/2 cup diced shallots - 1 tablespoon gabpi

METHOD

1. Start preparing the chili paste by pounding in a mortar and pestle the dry chilies with the salt as abrasive. Pound it very fine.
  2. On an open flame lightly roast the Tua Nao until fragrant
  3. Add roasted Tua Nao to the mortar and pound it fine.
  4. Add chopped lemon grass to the mortar and keep pounding until the lemon grass is well incorporated.
  5. Add shallots, garlic, and pound together until you get a smooth and homogeneous paste.
  6. Add gabpiand mix well. Set aside.
  7. In a mortar and pestle mix well the chili paste and minced pork until the chili paste is well incorporated into the pork.
  8. Set a wide frying pan with the oil on a medium heat and lightly fry the garlic until light golden.
  9. Add the chili paste and pork mixture and fry while constantly mixing until the pork is done. The pork will release its juices into the pan, keep frying until all the pork liquids evaporates and you can hear again the sizzling frying sounds.
  10. In a mortar and pestle roughly bruise the tomatoes to release their juices
  11. Add the tomatoes to the frying pan and keep frying on a medium low heat until the tomatoes soften and releases most of their juices.
  12. Season flavors with salt and sugar and add bit of water if too dry.
  13. Serve with an assortment of fresh seasonal vegetables

Spicy prawn soup (Tom Yum Kung)

Main Ingredient

Shrimp                                                 500 g.

Rice straw mushroom                        600 g.

Chilli paste                                          150 g.

Soup stock                                          2,500 g.

Salt                                                       15 g.

Fish sauce                                           100 g.

Sugar                                                    20 g.

Lime juice                                            15 g.
                                                             
Hot chilli                                                10 g.
   

Chilli paste Ingredient

Dried Chilli                                           10 g.

Lemon grass                                        40 g.

Shallots                                                40 g.
                                                    
Galangal                                              10 g.

 
Kaffir lime leaves                                5 g.
 
Vegetable oil                                     100 g.
 
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
          

Chilli paste cooking

Roast the chilli paste mixture   and pound until ground

then fry with oil     and take aside
     

Cooking Method

Peel the shrimp except its tail

Peel the mushroom, divide by two

Heat the soup stock  and mix with all seasonings

until boiling, add shrimps and mushroom and boil until done

Add the chilli paste to favorite taste
   

PAPAYA SALAD

Papaya Salad Ingredients

1. 2 cups shredded green papaya

2. 1/2 cup shredded carrot

3. 1/2 cup sting bean (cut into 1″ long)

4. 2 tablespoons fish sauce

5. 1 1/2 tablespoons palm sugar

6. 3 tablespoons lime juice

7. 1/2 cup tomato (wedged)

8. 1/3 cup dried shrimps

9. 1/4 cup peanuts

10. 10 green chilies

11. 5 cloves fresh garlic

Papaya Salad Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.