Spicy Tomato Minced Meat aka Nam-prik-ong in Thai. This is a surprisingly good meat dish that can be prepared earlier and serve with some fresh vegetables such as cucumbers, cabbage, four angle beans, long beans and carrots, etc.
The taste is savoury sweet and spicy [can be adjusted according to own preference]. The fried minced meat is tasty and flavourful especially after resting.
Here, I served it with some stinky beans as I have some in hand and some deep fried brinjals. Really awesome with rice.
Recipe adapted from a Thai cookbook 'Healthy and Easy Thai Cooking' [my selected cookbook for Cookbook Countdown Event #9] with modifications.
200 gm minced meat with some fats
1 large tomato - chopped
2-3 tbsp brown sugar to taste
2 tbsp fish sauce to taste
2 tbsp cooking oil
some chopped spring onions
Ingredients for Chilli Paste [Blended/pounded]
4 red chillies - cut small pieces
4 small red chilli - cut
6 pips garlic - peeled
3-4 shallots - peeled
- Blended chilli paste ingredients.
- Heat up wok with oil, fry chilli paste until oil separates or aromatic. Add in minced meat and fry until meat turns white, firm and aromatic.
- Add in tomatoes, continue to fry for awhile then add in the seasoning and 3 tbsp water. Bring to boil, then simmer over low heat until gravy is reduced and thick.
- Taste to adjust seasoning.
- Dish up, garnish with chopped spring onions and serve with freshly cut vegetables prefered.
I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray