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How to cook sticky rice

How to cook sticky rice

It is really easy to cook sticky rice. However, it does take a bit of preparation, because you first have to soak the rice for at least 6 hours and up to 24 hours  – the longer the better. So you need to plan ahead, just […]

Sticky rice – khao niao

Sticky rice – khao niao

In Thailand, glutinous rice or sticky rice is known as khao niao. It is a stable in the daily diets of people in the northern and northeastern (also known as the Isan province) regions of Thailand, but is popular throughout the country. I didn’t know about sticky […]

Nam Prik Ong – spicy pork and tomato dip

Nam Prik Ong – spicy pork and tomato dip

Nam Prik Ong is another dish with its origins in the Shan communities, which is very popular in the Northern parts of Thailand. It is made from ground pork, small round tomatoes, and chili paste. Nam Prik Ong is served like a dip and eaten with sticky rice, crispy pork and an assortment of fresh seasonal vegetables such as beans, cucumber, white cabbage and Thai eggplant. Nam Prik Ong is usually part of the dishes served at Kantoke dinners.

Curry pasteBesides a bit of time going into making the curry paste, Nam Prik Ong is super easy to make!

First, you make the curry paste, then fry it in oil, add the ground pork and lastly the tomatoes. While it is simmering to melt into a juicy sauce, you can clean and prepare the vegetables.

It is possible to skip the Thua Nao, if you cannot get it, and still achieve a tasty dish. The tomatoes used in Thailand is a local sour and juicy kind, quite small in size. I would recommend, that you choose the ripest cherry tomatoes you can find. The fresh vegetables listed in the recipe to be eaten with the dip are just suggestions based on what Nam Prik Ong is most commonly served within Thailand. You can eat it with whatever you have at hand, such as carrots, cauliflower etc.

Some recipes advice to add the ground pork to the curry paste, and mix it well together, before frying it. I always keep it separate and fry the curry paste first, then add the ground pork, and the tomatoes last, as this is how I was taught to do it by various Thai friends.

If you made Khanom Jin Nam Ngiao, but held back a bit on the curry paste in fear of the soup getting too spicy, you can use the remaining paste for Nam Prik Ong, as the ingredients are almost the same. Galangal is not part of the curry paste recipe for Nam Prik Ong, but it will be a problem to use paste, where it is included.

I have an American friend who loves Nam Prik Ong, but always refers to it as “Thai spaghetti”. And I believe it could actually work as a spicy Thai version of spaghetti Bolognese. Feel free to try, if at some point you get tired of eating it the traditional way!

I hope, you will enjoy making and eating this dish. Please leave a comment below, as I would love to hear about it!

Nam Prik Ong

Nam Prik Ong - spicy pork and tomato dip

March 20, 2018
: 4 people
: 15 min
: 15 min
: 30 min
: Easy

By:

Ingredients
  • 300 gr. minced pork
  • 2 cups cherry tomatoes
  • 2 cloves of garlic
  • 3 tbsp vegetable oil
  • 1/2 cup chicken broth/water
  • 1 tbsp coriander leaves
  • Curry paste:
  • 10 pcs. dried guajillo chilies
  • 1 tsp salt
  • 1 disk Tua Nao
  • 1 stalk lemongrass
  • 5 big garlic cloves
  • 8 shallots
  • 2 tsp kapi
  • Vegetables on the side:
  • Thai eggplant
  • Cucumber
  • Long beans
  • White cabbage
Directions
  • Step 1 Fry the Thua Nao on a dry pan until fragrant.
  • Step 2 Make the curry paste in the following order: pound the Thua Nao with the salt, then add lemongrass. Pound until it is well mixed together, then add the shallots, garlic and lastly the kapi. Pound everything until it becomes a smooth paste.
  • Step 3 Heat the oil in a wok, chop 2 garlic cloves in smaller pieces and fry in the oil until lightly golden. Add the curry paste and fry until fragrant.
  • Step 4 Add the pork and stir well until the meat is tender.
  • Step 5 Lastly add the tomatoes. They can be pounded lightly first in the mortar to help release the juice. When the tomatoes begin to soften, add the chicken broth and cook for another 10 min.s.
  • Step 6 In the meantime, clean and cut the vegetables.
  • Step 7 Taste and season with salt and sugar as needed.
  • Step 8 Put in a bowl and top with coriander leaves.
  • Step 9 Serve with sticky rice, crispy pork, and assorted seasonal vegetables.
Thua Nao – fermented soybean cakes

Thua Nao – fermented soybean cakes

Thua Nao is an indigenous fermented soybean product. It originates from the Shan people residing in the north-western areas of Thailand, and thus is widely available and commonly used in Northern Thailand. It is usually sold at markets in small packs of thin disks at […]

Khanom Jin Nam Ngiao – pork rib noodle soup w/tomatoes

Khanom Jin Nam Ngiao – pork rib noodle soup w/tomatoes

Khanom Jin Nam Ngiao is considered a Northern Thai dish. It originates from the Shan State of Myanmar, which borders to the northern part of Thailand. Though first introduced by the Shan minorities, it has since become very popular among northern Thais, to a point […]

Dok Ngio – dried kapok flower stamens

Dok Ngio – dried kapok flower stamens

“Dok Ngio” is the name in Thai for the dried stamens from the flowers of the kapok tree, Bombax Ceiba.

It is a signature ingredient of the “Nam Ngiao” northern Thai noodle soup and also used in “Gaeng Khae” curry.

You can read my post about collecting the flowers, and leaving them to dry by clicking here: The kapok flowers are in bloom!

Dried kapok flower stamens on basketThis is how the stamens look after drying in the sun for 3 to 4 days. No other procedure than sun drying is needed. They are then packed in a plastic bag or jar, and ready for use.

You don’t actually eat Dok Ngio – the dried stamens only serve as a taste-giver. So just remove them before serving or eating.

Since this ingredient is mainly a thing of the north, you can buy it at nearly all markets in the northern regions of Thailand. But it is most likely very difficult to come across in the south or outside Thailand. If you can’t find it, it is possible to leave it out. It adds a distinct earthy flavor and also contributes to the texture of soups and stews, but most dishes will be fine without it, thanks to the abundance of other spices and herbs, that usually combine in making a Thai dish.

However, if you are determined to try cooking with this ingredient, I am more than happy to send you some – free of charge. Just leave me a message at: contact@thaicookingguide.com with your address, and I will mail some to you.

The only thing, I would like to ask in return, is for you to leave a comment on my blog, sharing your experience of cooking with Dok Ngio. I would love to hear, what you think about it!

Recipes using Dok Ngio:

Khanom Jin Nam Ngiao – pork rib noodle soup w/tomatoes

 

Dried kapok flower stamens hanging

Mortar and pestle – an indispensable kitchen tool, when cooking Thai food

Mortar and pestle – an indispensable kitchen tool, when cooking Thai food

I will soon begin posting recipes, that require using curry pastes. They are traditionally made by using a mortar and pestle, so I just thought I would take a few minutes to introduce this simple tool. Mortars and pestles are nothing new. Scientists have found […]

Tom Kha Gai – Chicken coconut soup

Tom Kha Gai – Chicken coconut soup

This is for my sister-in-law! Along with numerous people around the world, she loves Tom Kha Gai! I think the love developed during her first trip to Thailand a couple of years ago. And like any true love, absence only makes the heart grow fonder! So, on […]