Nam Prik Ong Meat Dip / Nam Prik Ong

Preparation time: 5 minutes
Cooking time: 8 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	6 tablespoons	Oil
3 cloves	12 cloves	Garlic - peeled & finely chopped
15 g	60g	Shallots - finely chopped
50g	200g	Minced pork
2-3	8-12	Dried bird's eye Chilies or chili powder for more spice
120g	480g	Small tomatoes - cut into halves
3	12	Long red dried chilies - discard stems & seeds and chop finely
6 tablespoons	24 tablespoons	Water
½teaspoon	2 teaspoons	Palm sugar
¾ tablespoon	3 tablespoons	Light Soy Sauce
1 teaspoon	4 teaspoons	Spring onion - chopped into 1/2 cm cubes
1 sprig	4 sprigs	Coriander leaves - chopped into 1 cm lengths

To garnish:

Coriander leaves and chopped shallots

Vegetables to dip:

Cabbage, long beans, carrots, cucumber, cauliflower or any fresh vegetables.

Method:

1. Put oil in wok and warm on a low heat for about 15 seconds.
2. Fry garlic and shallot in the oil about 1 minute, until you can smell the garlic/shallot aroma.
3. Add the minced pork and Bird’s eye chilies, keep stirring until cooked.
4. Add tomatoes and stir until the mixture has turned to a tomato sauce.
5. Mix in the red chili and then add the water.
6. Add palm sugar and soy sauce. Continue to stir until the mixture thickens. Turn off heat.
7. Put the spring onions and coriander in the wok and mix them under.
8. Turn into a serving bowl and garnish with chopped shallots and coriander.
9. Put dipping vegetables on a large plate
10. Eat with steamed Rice or sticky rice

For Vegetarians

Instead of pork, add a combination of any of the following ingredients up to 50 g per person:

• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm rounds
• Firm tofu - cut into 12 cm by 2 cm pieces