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North Thai Tomato & Meat Sauce (Nam Prik On

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      Title: NORTH THAI TOMATO & MEAT SAUCE (NAM PRIK ON
 Categories: Thai, Condiment, Ceideburg
      Yield: 4 Servings
 
           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 mixture 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.
 
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