Nam Prik Ong is a chili and tomato-based dip, very popular in Northern Thailand.
Nam prik ong will normally be served in a plate full of steamed cabbage, cucumber and fried pork rinds with a small bowl of nam prik ong in the center of it. You can use it as a dip for chips or use pork rinds and veggies just like in Thailand.
Please enjoy Keto Nam Prik Ong!
Comment below if you have tried cooking it.
00:00 Intro
00:20 Ingredients
01:01 Mortar & Pestle
02:02 Instructions
03:10 Keto “Nam Prik Ong” or Northern Thai Chili Dip is now ready to serve.
♥Please Like and Subscribe my channel for more delicious recipes!
[ Ссылка ]
🍜 Follow us on:
Facebook - www.facebook.com/ByeByeCarb
Instagram – www.instagram.com/bye_carb/
#keto #ketodiet #ketonamprikong #namprikong
INGREDIENTS
===========
Chili Paste (recipe below)
40 ml olive oil
350g ground pork
350g wind tomatoes or cherry tomatoes, quartered
1/2 tsp Himalayan salt
1 1/2 tsp fish sauce
1/2 tsp erythritol (If you do not like sweet, you can leave without.)
For Chili Paste:
1/2 tsp Himalayan salt
15g small garlic cloves, peeled
10-15g dried spur chilies, seeded (depend on spice preference)
80g small shallots, chopped
20g or 2 tsp Thai shrimp paste, roasted in foil wrap under 180C in the over for 3-5 minutes
1 disc (15g) Thai natto or “thua nao”, roasted (or you can leave them out)
INSTRUCTIONS
=============
For chili paste
• If using a mortar and pestle:
• Soak seeded dried red spur chilies in water for 5-10 minutes or until soft. Removing the seeds will lessen their heat. Drain the excess water and cut into small pieces.
• Add salt and dried red spur chilies to the mortar and pound to a coarsely paste.
• Add garlic and pound until fine.
• Add shallot and Thai natto, pound into fine paste.
• Add shrimp paste and stir together until mix
• Set aside.
Tips: If you want to use and electric device, you can add a bit of water or stock if the mixture is getting caught in your machine.
You could use other kind of dried chilies such as, cayenne, fresno, serrano or jalepeno chilies, whichever you prefer and can find at your grocer or supermarket.
For “Nam Prik Ong”
• Heat oil in a non-stick wok or saucepan over medium heat.
• Add chili paste, sauté and stir constantly over medium heat for about 2 minutes until aromatic.
• Add ground pork and stir to mix with the paste. Keep stirring until ground pork is cooked.
• Add tomatoes and keep stirring about 5-10 minutes or until tomatoes have a soft texture. You can press down the tomatoes with spatula or spoon into bursting and leave some whole for juicy pops of tomato flavor in the finished dip.
• Stir in fish sauce, salt and erythritol to your liking.
• Keep stirring until reach your desired consistency. If the dipping is too thick, add a little water.
• Simmer for 1-2 minutes. Turn the heat off.
• Transfer nam prik ong to a serving bowl and serve with raw/steamed vegetables and pork rinds.
NUTRITIONS **
Servings 5
Amount per serving
Calories 242.46
Total Carb 0.99
Fiber 0.21
Net Carb 0.78
Protein 27.51
Fat 12.88
**Nutrition provided is for guideline only.
