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Meat and Tomato Dip PDF Print E-mail
Written by yorky   
Saturday, 02 June 2007

  • 6 Dried red chilies, chopped
  • 3 tblsp Shallots, chopped
  • 1 tblsp Lemon grass, sliced
  • 1 tblsp Garlic, chopped
  • 2 tsp Shrimp paste
  • 2 tsp Salt
  • 2 tblsp Corn oil
  • 75 gm Minced pork
  • 8 Cherry tomatoes, diced
  • 100 ml Water
  • Lemon juice, to taste
  • Fish sauce, to taste
  • Sugar, to taste
  • 25 gm Coriander leaves
Image Pound the chilies, shallots, lemon grass, garlic, shrimp paste and salt to a fine paste.

Heat the oil in a wok and add the chili mixture, pork and tomatoes. Cook for about 15 minutes, until thick. Add the water and cook for a further 10 minutes or until thick. Season to taste with the lemon juice, fish sauce and/or sugar and garnish with the coriander leaves.

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