"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."|
~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise
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Savoring Tuscany : Recipes and Reflections on Tuscan Cooking
by Lori De Mori
Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.
Recipe - Spicy Thai Curried Pork (Nam Phrik Ong)
by Mary Suttirat Kennedy
Try this spicy pork and tomato sauce recipe submitted by Mary Suttirat Kennedy.
Spicy Thai Curried Pork (Nam Phrik Ong)
Recipe Submitted by Mary Suttirat Kennedy.
"This traditional recipe from the Northern part of Thailand is very popular. I make my own curry paste for it, but others have used the jarred stuff and loved it. We normally eat this with pork skins, vegetables, balls of sticky rice, and other dippers which we dip into this dish. When we want to mix up cuisines a bit we use this mixture to top pizzas or as a meat base for tacos."
Editor's Note : This recipe would also be excellent made with Basic Red Curry Paste.
1 cup tomato juice
3 ounces tomato paste
1/3 cup palm sugar or light brown sugar
3 tablespoons Thai fish sauce
Juice of 1 lime
3 tablespoons cooking oil
4 minced garlic cloves
1 minced onion
3 tablespoons Thai Red Curry Paste Suttirat Kennedy
2 chopped tomatoes
1 pound ground pork
In a small bowl mix together the tomato juice, tomato paste, palm sugar, fish sauce, and lime juice until smooth. Heat the oil in a wok. Add onion, garlic, and curry paste and cook for 3 minutes, stirring constantly. Add the tomatoes and pork and cook over medium heat until cooked through. Add the tomato juice mixture to the pan and cook for five minutes, then remove from the heat. Let cool slightly before serving, or serve at room temperature.
This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.