Delicious Nam Prik Ong Recipe: Grandma Taew's Secret

Nam Prik Ong, a fiery and flavorful Thai chili paste, is more than just a condiment; it's an experience. Its rich, savory depth comes from a complex blend of ingredients, including roasted chilies, garlic, shallots, and often, a secret ingredient or two passed down through generations. This vibrant red paste offers a captivating balance of sweet, salty, sour, and undeniably spicy, making it a beloved staple in Thai cuisine. Its versatility shines through – from a simple dip with vegetables to a complex component in curries or noodle dishes, Nam Prik Ong elevates any meal.

This recipe, passed down from Grandma Taew herself, unveils the secrets to creating authentic Nam Prik Ong, capturing its intense flavor and vibrant color. Ready to embark on a culinary journey and unlock the magic of this treasured Thai recipe? Let's delve into the step-by-step process, transforming simple ingredients into a culinary masterpiece.

Tools Needed

  • Mortar and pestle
  • Pan
  • Stove

Ingredients

  • Chili peppers
  • Tomatoes: 300 grams
  • Coriander roots: 3-4
  • Shrimp paste: 1 tablespoon
  • Chinese garlic
  • Red onions
  • Salt: ½ teaspoon
  • Minced or ground pork
  • Palm sugar: 1 tablespoon
  • Tamarind juice
  • Cooking oil: 2-3 tablespoons

Step-by-Step Instructions

Step 1. Prepare the Ingredients

  • Soak chili peppers in water for 1-2 hours until soft. Cut the chilies into pieces.
  • Cut tomatoes into halves; larger pieces for stir-frying, smaller pieces for pounding.
Soak chili peppers in water for 1-2 hours until soft. Cut the chilies into pieces.
Prepare the Ingredients

Step 2. Pound the Base

  • Pound the smaller tomato pieces with garlic, shallots, shrimp paste, and salt until fine.
  • Add minced pork to the pounded mixture.
Pound the smaller tomato pieces with garlic, shallots, shrimp paste, and salt until fine.Add minced pork to the pounded mixture.
Pound the Base

Step 3. Stir-fry the Chili Paste and Tomatoes

  • Heat oil in a pan. Add the chili paste and stir-fry over medium heat.
  • Add the stir-fried tomatoes to the pan.
Heat oil in a pan. Add the chili paste and stir-fry over medium heat.Add the stir-fried tomatoes to the pan.
Stir-fry the Chili Paste and Tomatoes

Step 4. Season and Finish

  • Stir-fry for 2-3 minutes. Season to taste with palm sugar and tamarind juice.
  • Stir-fry for another 2-3 minutes until the sugar dissolves and the desired sourness is achieved.
Stir-fry for 2-3 minutes. Season to taste with palm sugar and tamarind juice.Stir-fry for another 2-3 minutes until the sugar dissolves and the desired sourness is achieved.
Season and Finish

Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)

Tips

  • For easy pounding, use a mix of chili types.
  • Add a little fat to the minced pork for juicier Nam Prik Ong.
  • Taste the tomatoes before adding tamarind juice to adjust the sourness.

Nutrition

  • Calories: 400-500
  • Fat: 25-35g
  • Carbs: 20-30g
  • Protein: 15-20g

FAQs

1. Can I adjust the spice level in Grandma Taew's Nam Prik Ong recipe?

Absolutely! Start with fewer chilies, taste as you go, and add more to your preferred level of spiciness.

2. What can I use Nam Prik Ong with?

It's incredibly versatile! Enjoy it as a dip with vegetables, use it as a flavor base for curries, stir-fries, or even add a spoonful to your noodle soup for an extra kick.

3. How long does homemade Nam Prik Ong last?

Stored properly in an airtight container in the refrigerator, it should last for about a week. Freezing is also an option for longer storage.


So there you have it – Grandma Taew's secret recipe for a truly delicious Nam Prik Ong. With its vibrant flavors and satisfying spice, this recipe is sure to become a staple in your kitchen. Now go forth and impress your friends and family with this authentic taste of Thailand!