Chilli paste awng with pork (nam phik awng sin moo)

Language

Friday, June 7, 2019

Andy Souvanhphukdee

The Luang Namtha version uses the local kao soi fermented bean sauce, whereas the southern versions utilize shrimp paste and lemongrass.

Kees Sprengers (The Boat Landing Cookbook)

Ingredients
•  1 small head garlic cloves, peeled and chopped
•  4 T vegetable oil
•  1 T fermented chilli soybean paste (see Ingredients section for substitutes)
•  1 C (225g/8 oz) pork, minced (optional)
•  ½ t sugar
•  1 T thin soy sauce chilli powder to taste (optional)
•  2 large tomatoes, chopped water or stock to adjust mixture to a thick salsa consistency
•  1 small bunch spring onions, greens only, chopped finely
•  1 T coriander, chopped finely (optional)
•  1 bunch Chinese flowering cabbage (and slices of pumpkin and gourd [optional])
•  Water to cook vegetable accompaniments

Method
1.  Heat the oil in a hot wok. Toss in the chopped garlic and stir fry briefly. Remove the garlic if it is browning too fast. Add the fermented soybean paste to the oil and fry, squishing the paste down so it cooks, but does not burn or stick. Add the minced pork or tofu as well as the garlic if it has been set aside. Add the sugar, soy sauce and tomato. Flavour with chilli powder if desired.
2.  Simmer, stirring occasionally, until the meat and tomatoes are cooked and integrated with the other ingredients into a rich, chunky sauce. Add water or stock to thin if necessary. Taste and adjust seasoning.
3.  When finished, stir in the onion greens and coriander. Transfer to a serving dish such as a Chinese rice bowl.
4.  Steam or simmer the greens for 5 minutes until they turn vivid green, but remain crisp.