Once upon a time, 2 friends were chatting on the internet about Thai spicy dips & how that was the only way they would eat raw vegetables. So the one living in Bangkok suggested sending to the other, ready made nam prik ong pastes. Upon receipt, the friend happily made the dip only to find out that wasn't the same dip she was referring to. It turned out she was thinking of nam prik kapi. But it didn't matter cos she discovered another great Thai dish & has in her possession spicy pastes that she can use for her stir fries.
Moral of the story : Never miss an opportunity to talk about food.
Moral of the story : Never miss an opportunity to talk about food.
Nam prik ong
(thanks Eunice for the paste & the recipe)
1 Tbsp nam prik paste
200g minced pork
1 tomato, diced
2 stalks of parsley
chicken stock
1. Stir fry the paste until fragrant
2. Add the rest of the ingredients. Enough stock to half cover the meat. More if you like the dip more watery
3. Simmer till meat is cooked
4. Serve with sticks of raw vegetables (carrots & cucumbers) or over rice
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