Minced Pork and Tomato Chilli Paste

(Naam Phrik Awang)

Ingredients

5 dried red spur chillies, seeded and soaked in water

1 cup sliced cherry tomato

3 tbsp minced pork

1 coriander plant leaves only

3 tbsp chopped onion

5 cloves garlic

3 cloves chopped garlic

1 tbsp finely sliced galangal

1 tsp salt

1 tsp shrimp paste

½ cup water

2 tbsp cooking oil

Condiments: pork crackling

Fresh vegetables: cucumber, long-yard beans, small eggplants and dill

Preparation

1. Put chillies, salt and galangal in a mortar, and pound well. Add onion, shrimp paste and whole garlic cloves, pound thoroughly.

2. Follow with minced pork and tomatoes, pound lightly to mix well after each adding.

3. Sauté chopped garlic in hot oil over medium heat until golden and fragrant, reduce the heat, add the pork mixture. Stir regularly until fragrant and a red film of oil surfaces.

4. Add water, continue cooking until most of the liquid reduces and the chilli paste becomes fairly thick.

5. Turn off the heat. Transfer to a serving bowl, garnish with coriander leaves, and serve with jasmine rice or sticky rice, pork crackling and fresh vegetables.