North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
INGREDIENTS:
Stephen Ceideburg 2 tb Coarsely ground roasted
1/2 lb Winged beans -peanuts
1/2 c Steamed pork sliced into 2 tb Fish sauce
-small pieces [They're in 1 1/2 tb Sugar
Julienne slices in the 2 tb Lime juice
-photo. S.C.] 1 sm Pan-roasted dried chilli
1/4 c Coconut milk 2 sm Roasted shallots
2 tb Fried sliced shallot 1 sm Roasted garlic bulb
Stephen Ceideburg 2 tb Coarsely ground roasted
1/2 lb Winged beans -peanuts
1/2 c Steamed pork sliced into 2 tb Fish sauce
-small pieces [They're in 1 1/2 tb Sugar
Julienne slices in the 2 tb Lime juice
-photo. S.C.] 1 sm Pan-roasted dried chilli
1/4 c Coconut milk 2 sm Roasted shallots
2 tb Fried sliced shallot 1 sm Roasted garlic bulb
Preparation:
Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces.
Bring the coconut milk to a boil and then remove from heat.
Pound the chilli, the roasted shallots, and the garlic well in a mortar; then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl.
Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving-
platter.
Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces.
Bring the coconut milk to a boil and then remove from heat.
Pound the chilli, the roasted shallots, and the garlic well in a mortar; then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl.
Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving-
platter.