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The Southeast Asian Table

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Nam Prik Ong

Thailand

Step 1 of 6

Nam Prik Ong — step 1 of 6

Pound the soaked chilies, shallots, garlic, lemongrass, shrimp paste and salt to a rough paste.

Ingredients

4–6 as a shared dip

Chili paste

6–8 dried red chilies, soaked and seeded
4 shallots; 4 cloves garlic
1 stalk lemongrass, sliced
1 tsp (5 g) shrimp paste (kapi)
1/2 tsp salt

The relish

10 oz (280 g) ground pork
10 oz (280 g) ripe tomatoes (or cherry tomatoes), chopped
2 tbsp (30 ml) neutral oil
1 tbsp (15 ml) fish sauce
1 tsp (5 g) palm sugar

To serve

Steamed and raw vegetables (cabbage, long beans, cucumber), sticky rice, pork rinds

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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