Nam Prik Ong

下ごしらえ

材料

作り方

手順

1. 1

   Finely mince the shallots, garlic, and red chilies using a sharp knife or a food processor.

   調理のヒント： For a more traditional paste, pound the shallots, garlic, and chilies in a mortar and pestle until a coarse paste forms. This releases more essential oils and flavor.

2. 2

   Heat the vegetable oil in a large pan or wok over medium heat until shimmering.

   約1 分

   調理のヒント： Ensure the pan is adequately hot before adding aromatics to prevent them from soaking up too much oil and becoming greasy.

3. 3

   Add the minced shallots, garlic, and red chilies to the hot oil and sauté, stirring frequently, until fragrant and slightly softened, about 2-3 minutes.

   約3 分

   調理のヒント： Watch the garlic carefully; it can burn quickly and turn bitter. If using a mortar and pestle paste, sauté until aromatic.

4. 4

   Add the pork mince to the pan and break it apart with a wooden spoon or spatula.

   調理のヒント： Breaking the mince into small, even pieces ensures it cooks uniformly and integrates well into the dip's texture.

5. 5

   Cook the pork, stirring occasionally, until it is no longer pink and has browned nicely, about 5-7 minutes.

   約7 分

   調理のヒント： Allowing the pork to brown properly develops a deeper, more complex flavor through the Maillard reaction.

6. 6

   Stir in the fermented soybean paste, fish sauce, sugar, and tamarind paste, mixing thoroughly to combine all ingredients with the pork.

   約1 分

   調理のヒント： Taste a tiny bit of the fermented soybean paste beforehand to gauge its saltiness, as brands can vary. This helps in adjusting seasoning later.

7. 7

   Add the cherry tomatoes to the pan and stir well to coat them in the sauce.

   調理のヒント： If using larger tomatoes, quarter them to help them break down more easily during simmering.

8. 8

   Reduce the heat to low, cover the pan, and simmer gently for 15-20 minutes, or until the tomatoes have completely broken down and the sauce has thickened to a rich, jam-like consistency.

   約20 分

   調理のヒント： Stir occasionally to prevent the bottom from sticking and to ensure even cooking. The tomatoes should melt into the sauce, creating a luscious texture.

9. 9

   Taste the Nam Prik Ong and adjust the seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or tamarind for a more pronounced sour note.

   約1 分

   調理のヒント： Aim for a harmonious balance of salty, sweet, sour, and spicy. Adjusting gradually ensures you don't over-season.

10. 10

    Garnish generously with fresh coriander before serving.

    調理のヒント： Fresh coriander adds a bright, herbaceous contrast to the rich dip. For extra flair, you can also add a few thinly sliced red chilies.