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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Master Chef Noppakorn Goonthamronggrat, Bangkok Post, 31 Dec 2006
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.