Vegetables with Chiang Mai Dipping Sauce
In the North most meats are barbecued and vegetables are served fresh on the side. This hearty sauce is a favourite among those used to add variety to the meals.
Ingredients:
1 tablespoon oil
1/2 cup chopped garlic cloves (kratiem)
1/4 cup chopped shallots
1 lb (500 g) diced red tomatoes
8 oz (250 g) ground/minced pork
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
3 tablespoons sugar
2 tablespoons lime juice
1 cup cucumber slices
1/4 cup cilantro/coriander leaves (bai pak chee)
4 green onions/scallions/spring onions
1/2 cup chopped garlic cloves (kratiem)
1/4 cup chopped shallots
1 lb (500 g) diced red tomatoes
8 oz (250 g) ground/minced pork
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
3 tablespoons sugar
2 tablespoons lime juice
1 cup cucumber slices
1/4 cup cilantro/coriander leaves (bai pak chee)
4 green onions/scallions/spring onions
Vegetables:
broccoli flowerets
carrots, sliced
cauliflower flowerets
shallots, cut into 2-in (5-cm) sections
sugar peas/snow peas
carrots, sliced
cauliflower flowerets
shallots, cut into 2-in (5-cm) sections
sugar peas/snow peas
How to cook:
1. Heat a large skillet and add the oil, garlic, shallots and tomatoes. Cook for 3 minutes and add the pork. Add the fish sauce, sugar and lime juice and cook for 4 minutes or until the pork is done.
2. Remove to a serving dish with the cucumber, cilantro and green onions on the side. Serve with the vegetables for dipping.
SERVES 4
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