A very popular dish in Chiangmai, and so simple to do. Basically minced pork fried with a sauce of tomato, garlic etc. Many restraunts serve it like a little set with the small bowl of Nam Prik in the middle and surrounded by nice additions like pieces of long green beans or cucumber or pork scratching...and usually eaten with sticky rice like a dip.

The traditional method used by Thais is to mix all the ingredients of the sauce in the pestle and mortar....and sometimes the small cherry tomatoes are preferred.

I much prefer to use a blender....faster and a more thorough mix.

for a normal size blender I would add...

one Tablespoon krapii khem ..salty fermented fish paste

one Tablespoon krapii waan ...sweet fermented fish paste

four large dried chillies ....more if you like it hot

one handful of garlic

one handful of shallot

between six and ten tomatoes....more if they are small

blend the lot and cook the minced pork in a wok...then add the sauce and cook until done and smelling good...

I use more ingredients than the thais so my sauce is much richer.....and because I use a blender i often hardly bother to remove much or the outer skin of the shallots and garlic.

My Thai family and kids just love my version, and instead of me getting used to eating hot food like them...they now prefer less hot like me.

Khun Double F,

Thanks, this sounds good. Think I'll give it a try one of these days. Love to cook, and really happy when friends and my TGF's family enjoy the foods I make (and luckily, that's most of the time).

"...I use more ingredients than the thais so my sauce is much richer....."

If you mean there are further ingredients needed to prepare your family's preferred version of this dish, would you be kind enough to offer the details, thanks again...

sorry...what i meant was that i use more of everything...the krapi and toms and garlic etc.... so the flavour is richer

Thanks for the recipe . Made it and very tasty. Another version that I learned in Chiang Mai consisted of adding in addition the flesh from the inner side of the skin of flame roasted green peppers.

Thanks for the recipe . Made it and very tasty. Another version that I learned in Chiang Mai consisted of adding in addition the flesh from the inner side of the skin of flame roasted green peppers.

Green Version is called Nam Prik Noom

Thanks for the recipe . Made it and very tasty. Another version that I learned in Chiang Mai consisted of adding in addition the flesh from the inner side of the skin of flame roasted green peppers.

Green Version is called Nam Prik Noom

not so sorry.

Nam Prik Noom [น้ำพริกหนุ่ม] is made by roasting young green chillies, with shallots and garlic. peeling the chilies and pounding everything in a pestle and mortar.

Some add Kapi, Some add fish meat not the commercial version though...

seasoned only with fish sauce. (some will add sugar and lime but not often)

served with crispy pork skins [แคบหมู] sticky rice [ข้าวเหนียว] and steamed vegetables

buying in Bangkok? IMHO - one of the best versions are at the northen thai food stall at the O.To.Ko market. It freezes very well. so i usually buy a 2Kg [packed in a 200grs batches] and I have it always in the fridge.

Thanks for posting

I'm guessing "krapii khem ..salty fermented fish paste" is shrimp paste

http://importfood.com/media/spnf1301.jpg

but what exactly is "krapii waan ...sweet fermented fish paste"

could you provide the thai script or link to a picture?

is it similar to Malaysian petis udang?

http://img122.imageshack.us/img122/1820/petisudang1tr8.png

again, thanks for posting

your recipe looks delicious and I look forward to trying it

-FD

Thanks for posting

I'm guessing "krapii khem ..salty fermented fish paste" is shrimp paste

http://importfood.com/media/spnf1301.jpg

but what exactly is "krapii waan ...sweet fermented fish paste"

could you provide the thai script or link to a picture?

is it similar to Malaysian petis udang?

http://img122.imageshack.us/img122/1820/petisudang1tr8.png

again, thanks for posting

your recipe looks delicious and I look forward to trying it

-FD

Kapi is salty by definition!

กะปิหวาน [Kapi Waan] or sweet kapi is NOT a common commercial product but is often home made as a dipping sauce for green mangoes just as sweet fish sauce is used.

กะปิหวาน is made from Kapi, Palm sugar, shallots and chilies.

awesome!

thank you