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Nam Phrik Loung Ruea or chilli paste with sweet pork
Main Ingredient
Hot chillies 8 g.
Sweet pork 30 g.
Ground dried shrimp 30 g.
Crispy fried catfish 50 g.
Yolk 1
Madan, sliced 2 fruits
Zalacca, sliced 2 fruits
Ma-euk, sliced 15 g.
Garlic 8 g.
Palm sugar 40 g.
Lime juice 30 g.
Shrimp paste 20 g.
Oil 11 g.
Fresh vegetables: cucumber, ma-pheua pro, wing bean
Boiled vegetables: cabbage, yard-long bean
Sweet pork Ingredient
Pork chops, cut in pieces 200 g.
Sliced shallot 25 g.
Palm sugar 60 g.
Fish sauce 30 g.
Oil 22 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Sweet pork cooking
  • Heat oil in pan, add sugar and fish sauce
  • Add pork, simmer with low heat, mix shallot and simmer until dried
  • Pound garlic with shrimp paste, add madan, zalacca, ma-euk and chilli and pound until mixed
  • Heat oil in the pan, fry the chilli paste, add sweet pork and dried shrimp, seasoning with sugar and lime juice
  • Put the chilli paste in the cup, garnish with yolk and catfish, serve with fresh and boiled vegetables
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