Pork and Tomato Chili Dip

Nam prik Ong • Pork and Tomato Chili Dip

5 dried chilies, cut and soaked 1 teaspoon salt 1 tablespoon finely sliced

galangal 3 tablespoons finely

chopped onion 1 teaspoon shrimp

paste 5 cloves garlic, left whole

3 oz (75 g) ground pork

1 cup (170 g) sliced

tomatoes

2 tablespoons oil

3 cloves garlic, chopped 1 whole cilantro

(coriander) plant l/2 cup (125 ml) water Fresh vegetables: cucumber, long beans, carrot, cabbage Boiled vegetables: long beans, eggplant (aubergine), pumpkin, cabbage

Pound the chilies, salt and galangal in a mortar or process in a blender. Add the onion, shrimp paste, whole garlic cloves and blend or pound thoroughly. Add the pork and continue processing. Finally, add the tomatoes and mix well.

Heat the oil in a wok, then gently fry the chopped garlic. When the garlic is fragrant, add pounded mixture and continue frying over low heat, stirring, until the ingredients take on a gloss. Add the water and continue cooking, stirring frequently, until much of the water evaporates and the mixture becomes fairly thick.

Transfer to a bowl, sprinkle with chopped cilantro leaves and serve with fresh