Thai Food Made Easy | NORTHERN THAI STYLE DIP
2950
page-template-default,page,page-id-2950,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403
 

NORTHERN THAI STYLE DIP

Northern Thai Style Dip

Serve: 2

Ingredients for chilli paste:

130 gram                            Red onion – quartered

40 gram                              Red chilli – chunkily cut

8 clove                                Garlic

1 tablespoon                      Vegetable oil

3/4 tablespoon                 Shrimp paste

1 pinch                               Salt

Ingredients for the dip:

400 gram                             Mince pork

250 gram                             Cherry tomato – quartered

2 tablespoon                       Vegetable oil

1/2 tablespoon                   Soft brown sugar

1 teaspoon                           Granulated sugar

1 teaspoon                           Tomato paste

1 pinch                                  Salt

 

Method

-Put the red onion, chilli, garlic, shrimp paste, salt (to taste) and vegetable oil in an electric blender. Blend until all the ingredients turn into a smooth paste.

-Gently fry the paste with 2 tablespoons of vegetable oil for approx 5 minutes.

-Add the minced pork and fry until it’s cooked (approx 6-7 minutes).

-In goes the cherry tomatoes, soft brown sugar, white sugar and tomato paste. Cook on medium heat until the tomatoes soften (approx 18-20 minutes). Keep stirring.

-Lastly, add a pinch of salt and tomato paste. Fold all the ingredients together

-You can serve Northern Thai Style  Dip either hot or cold. I served it warm with Romain lettuce and Thai Jasmine rice.

Tip:

-If you can get a hold of dry roast chillies then replace the fresh red chilli with 5-6 dry chillies.

-Believe it or not, this dip goes well with a good old pork scratching!