RegionalRecipes  
 
Regional Recipes Text Introduction


Home
About Us
Recipes
Articles
Ingredients
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Links
Free Newsletter
Support Us
Feedback




"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



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
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.


All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
 
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.

Yves Paquin - Litchis
Buy This Art Print At AllPosters.com
Why Posters?

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.