อาหารเหนือ

Nam Phrik Ong (Minced Pork with Red Chile Paste) น้ำพริกอ่อง

200 grams big tomatoes
100 grams small tomatoes
85 grams minced pork
10 grams fish sauce
10 grams chicken stock cube
5 grams shallots
15 grams small garlic
10 grams shrimp paste
5 grams cilantro roots
3 grams small dried chiles
5 grams white sugar
2 tablespoons cooking oil

Using a mortar and pestle or a food processor, grind the shallots, garlic, shrimp paste, cilantro roots and dried chiles together with a half cup of water until they are reduced to a fine paste. Fry the paste in the oil for a few minutes. Add the tomatoes and pork to the pan and stir well. Add the fish sauce, stock cube and white sugar. Simmer over a low heat for another 30 minutes. Remove from the flame and serve with fresh or steamed vegetables.

Sai Ua (Northern Thai Sausage) ไส้อั่ว

1 pound minced pork
1 teaspoon salt
¼ cup kratiem (garlic), minced
¼ cup bai pak chi (coriander or cilantro leaves), chopped
1 teaspoon freshly ground black pepper
¼ cup lime juice
1 tablespoon takhrai (lemon grass) very finely chopped
1 teaspoon phom kha (galangal or lao powder)
1 tablespoon hom daeng (shallot), chopped
1 tablespoon kapi (fermented shrimp paste)
1 tablespoon prik ki nu (green Birdseye chilis), finely chopped

Make sure the lemon grass is very finely chopped (put it through a food processor or grind in a mortar and pestle). Combine all the ingredients and stuff a sausage casing and form 4 inch sausages, or form into patties or meatballs. Fry or broil until cooking to your taste. Traditionally this is served with sticky rice. These sausages are also sold, spiked on wooden skewers, as popular street food throught Thailand, and eaten as you walk along the roadway...