Tuesday, January 18, 2011

Nam Prik Ong

Vegetables with Chiang Mai Dipping Sauce
Most of the grilled meat and vegetables, served in the North site. This sauce is a favorite among those who are accustomed to different food.
Tablespoons olive oil
1 / 2 cup garlic cloves (Kratie)
1 / 4 cup chopped shallots
1 pound (500 g) diced tomatoes, red
8 ounces (250 g), since / minced
Third cup (3 fl oz/90 ml) fish sauce (nam pla)
Three tablespoons sugar
2 tablespoons lemon juice
1Cup cucumber slices
Quarter cup cilantro coriander (BAI Pak Chee)
4 onions / chives / scallion
Shallots, cut in half to one (5 cm) section
How to cook:
1. Heat a large frying pan and add oil, garlic, onions and tomatoes. Cook for 3 minutes and add the pork. Bring to a boil, add the fish sauce, lime juice and sugar for 4 minutes or until the pork is done.

2. Levy cucumber, coriander and spring onion half. Serve with vegetable dip.

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