SAHD Cooking – Nam Prik Ong

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Hey everyone! Welcome to another episode of our SAHD Cooking show. Today, I’ll share my  Nam Prik Ong recipe. This dish is from northern Thailand and it’s one of my favorites. I have never seen this dish in a Thai restaurant in the US so you have to cook it yourself. This version is 100% authentic. Instead of fresh chili, I use curry and chili paste. It’s still really good and super easy to cook! Check out the video at the end of the post and smack that like button!

*This dish is usually served with sticky rice, pork rinds, cucumber, cabbage, and other crunchy vegetables. You need to soak the sticky rice for at least an hour prior to cooking it in the microwave. You can see this video on how to make sticky rice in the microwave. (That video is for coconut sticky rice. Just make plain sticky rice for this dish.)

Nam Prik Ong 650

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients (4 servings)

  • 1 pound of ground pork.
  • 2 cans of chopped tomatoes or 8 fresh Roma tomatoes
  • 1-2 tablespoon tomato paste, low or no salt added.
  • 5 cloves of garlic, chopped
  • 1/4 cup of shallot or onion
  • 4 green onion, chopped
  • 2-3 tablespoons of chopped cilantro

seasoning

*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery stores. These are affiliate links and we may receive a referral fee if you buy something from Amazon.

Cook

  1. Heat up a saucepan.
  2. Add oil. Then garlic and onion/shallot. Cook for a minute or two.
  3. Add ground pork, chili paste, curry paste, and shrimp paste.
  4. Mix together and cook until the pork is mostly done.
  5. Add tomatoes
  6. Cook until the tomatoes are soft. This takes about 10 to 15 minutes.
  7. Add the sugar and fish sauce.
  8. Add 1-2 tablespoon of tomato paste to thicken the sauce a bit.
  9. Taste and see if it’s good. This is a very important step. If it’s too bland, you can add fish sauce, salt, pepper, and/or siracha chili sauce.
  10. Turn off the heat. Add a squeeze of lime, green onions, and cilantro.
  11. Mix a bit and we’re done!

Serve

  • Serve with sticky rice, pork rinds, cucumber, cabbage, and other crunchy vegetables.
  • I made the sticky rice while the Nam Prik Ong was stewing.
  • Enjoy!

Video at YouTube

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Kitchen tools recommendation

  • Skillets – I love our small Matfer Bourget black steel pan. We use it to cook eggs. It is so much better than any nonstick pan. These carbon steel skillets will last forever, unlike the nonstick pans. We also have a bigger Lodge carbon steel pan. It isn’t as nice as the Matfer Bourget, but it is more affordable. You can’t go wrong with either. Although, if I had to do it over, I’d splurge and go with Matfer Bourget. It’s just nicer and I use the pan very often. It’s worth paying more.
  • Knives – My favorite kitchen knife is our 5? Calphalon Santoku knife. I use it for almost everything. If I need a little more power, then I use our 6? Calphalon chef knife. That one is Mrs. RB40’s favorite. You really only need 2 knives in the kitchen.
  • Rice cooker – I cook rice very often so a good rice cooker is essential. Many people rave about the Zojirushi rice cooker, but I don’t like the nonstick inner pot. Those nonstick surfaces never last. So I went with the TATUNG rice cooker instead. The inner pot is stainless steel and it should last forever. It makes great rice. They also have a smaller/cheaper 3 cup version. I think we got our cooker when it was on sale.
  • Oyster sauce – I recommend Mae Krua brand. It is high quality and affordable sauce from Thailand. The key is to check the ingredient on the bottle’s food label. The oyster extract should be the first ingredient. Many cheap brands have water and sugar listed first. As defined by the FDA, “the listing of each ingredient in descending order of predominance.” Same with fish sauce. For fish sauce, I recommend Tra Chang, the scale brand. This brand is actually my cousin’s family brand. It’s high quality.
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Joe started Retire by 40 in 2010 to figure out how to retire early. He spent 16 years working in computer design and enjoyed the technical work immensely. However, the job became too stressful and Joe retired from his engineering career to become a stay-at-home dad/blogger at 38. Today, he blogs about financial independence, early retirement, investing, and living a frugal lifestyle.

Passive income is the key to early retirement. This year, Joe is increasing his investment in real estate with CrowdStreet. He can invest in projects across the U.S. and diversify his real estate portfolio. There are many interesting projects available so sign up and check them out.

Joe also highly recommends Personal Capital for DIY investors. He logs on to Personal Capital almost daily to check his cash flow and net worth. They have many useful tools that will help DIY investors analyze their portfolio and plan for retirement.

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Originally posted at https://retireby40.org/sahd-cooking-nam-prik-ong/

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