Yield: 4 servings
|\N \N||Stephen Ceideburg|
|¼ pounds||Pork tenderloin *|
|2 teaspoons||Vegetable oil|
|1 tablespoon||Minced garlic (3 cloves)|
|1 large||Shallot, minced|
|2 \N||Serrano chilies, with seeds, chopped|
|1 teaspoon||Tiny dried shrimp, minced, or 1/2 tsp. shrimp paste|
|1 teaspoon||Minced fresh lemon grass **|
|1 pounds||Ripe plum tomatoes, chopped or: ***|
|½ cup||Defatted chicken stock or water|
|1 tablespoon||Fish sauce|
* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum (Italian-style) tomatoes, drained and chopped Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows.
Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned.
Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.