Food

Northern Thai Dip Nam Prik Ong -Suwanee’s Kitchen

Nam Prik Ong – Spicy Chiang Rai ‘Bolognaise’ sauce or dip

This dish is a specialty of North Thailand. A Chiang Rai menu wouldn’t be complete without it.

It’s best described as a “Thai pork bolognaise”, although that short-changes both the Italian and

Thai cuisines in its generalization.

It gets used a few different ways. Most common is a dip, where it gets surrounded by

healthy greens, raw vegetables and usually some crunchy pork crackling known as ‘kap moo’.

The other main use is for “kao soy nam kua” – the Chiang Rai and Laos version of rice noodle soup.

Like any rustic regional cuisine, the ingredients are readily available, either grown in the backyard,

or picked up inexpensively and bursting with goodness at the many street stalls that spring up

mid afternoon in every village around Chiangrai.

This dish is a specialty of North Thailand. A Chiang Rai menu wouldn’t be complete without it.

It’s best described as a “Thai pork bolognaise”, although that short-changes both the Italian and

Thai cuisines in its generalisation.

It gets used a few different ways. Most common is a dip, where it gets surrounded by

healthy greens, raw vegetables and usually some crunchy pork crackling known as ‘kap moo’.

The other main use is for “kao soy nam kua” – the Chiang Rai and Laos version of rice noodle soup.

Like any rustic regional cuisine, the ingredients are readily available, either grown in the backyard,

or picked up inexpensively and bursting with goodness at the many street stalls that spring up

mid afternoon in every village around Chiangrai.

In Chiang Mai, this dip is traditionally served with an assortment of fresh vegetables, crispy fried pork skins, and sometimes even sai oua. Yes, that’s right, three different forms of pork all in one appetizer…. This alone explains so much about the boyfriend’s taste preferences!

For the appetizer contest though, I decided to place smaller bites of nam prik ong onto cool slices of cucumber and then top them with a piece of fried lotus root for a little extra flair. To make this garnish, just slice peeled lotus root into 1/8″ slices with a mandoline and then cut one slice into quarters. Keep the pieces in water until you’re ready to fry them, then pat dry, fry over medium to medium-high heat until just golden, and sprinkle with salt once they’re done.

The fried basil was the boyfriend’s idea. He plucked some of the baby Thai basil leaves from the very fragile plants I’ve been coaxing to grow on my patio and fried them over low heat until just crispy. I wasn’t too happy when he came in with a handful of these delicate leaves, but I have to admit they do add a nice touch to the appetizer…

Since we had an entire lotus root and had only used one tiny slice for the appetizer garnish, I decided to make a batch of lotus root chips for a “Thai-inspired chips and dip” as well. Although it’s not traditional by any means, this was also a delicious way to eat nam prik ong.

This dip is such a versatile and flavorful dip that you’re really only constrained by your own creativity. So try it and see for yourself! Whether you eat it with fresh vegetables and crispy pork skins, as cute little cucumber appetizers, Thai-inspired chips and dip, or however else you can imagine – it’s sure to be absolutely delicious.

Recipe for Nam Prik Ong Cucumber Appetizer

Yields 3-4 servings

Ingredients:

1/2 teaspoon salt
10 small dried chili peppers
2 tablespoons chopped shallots
2 tablespoons chopped garlic, divided
1 tablespoon chopped lemongrass
1 teaspoon yellow bean sauce
1/2 cup cherry tomatoes, quartered
1/2 cup ground pork
1 teaspoon thin soy sauce
1 chilled cucumber, sliced
fried lotus root pieces and fried basil leaves

Instructions:

Rehydrate the small dried chilis in water for 10-20 minutes. Once they are soft, chop each chili into 4-5 pieces to make it easier to grind them later. Rinse the yellow bean sauce with water as well to remove the salinity.
Using a mortar and pestle, make the paste. First add salt and the rehydrated chilis and pound until somewhat smooth. Then add the shallots, lemongrass, and half of the garlic and pound again. Next add the rinsed beans and tomatoes and smash until most of the tomatoes are a paste, but a few are still have a recognizeable shape.
Heat 1-2 teaspoons of canola oil over medium-high heat. Saute the other half of the chopped garlic until almost golden brown, then add the chili/tomato paste you just made. Cook this for 2-3 minutes and then add the ground pork. Cook until the meat is done and do a taste-test. If it needs a little more salt, add a teaspoon of thin soy sauce.
Place a spoonful of this dip (while still warm) on a slice of cool cucumber. Garnish with a quarter of a fried lotus root chip and a fried basil leaf for a little extra flair.

Other uses?

Why not do something similar to the Khao Soy Nam Kua?

For 2 people you’ll need:

1 litre Stock or broth. (chicken or pork. Or boiling water & stock cubes if you really must)
300g 2 serves – Thick flat rice noodles (to be authentic. Other noodles will be fine)
200g Nam prik ong (1 heaped serving spoon per bowl)
1/3 cup Freshly cut coriander
1/3 cup Freshly chopped spring onion
2 tbsp Fried garlic (optional but the sheer taste is an aphrodisiac)

Blanch the noodles and whack them into two big serving bowls
Ladle the broth over them
Top with nam prik ong
Garnish with chopped coriander and spring onion
Put some fried garlic over the top
Transport yourself mentally to a street stall somewhere near the Mekhong.

For the non-soup aficionado:

Grilled prawns with nam prik ong dressing

Why not pan fry, grill or barbeque some fat, juicy fresh prawns,
and use the nam prik ong as a dressing, like one a creative Isaan chef from my Thai restaurant?
Great idea, and it works a treat.
Have a great day, pork-munchers.

Can you give me any other suggestions for funky ways to use this great dip?

Suwannee Thai Cooking Class Chiangrai Thailand

The cooking class at Suwannee is an ideal home-style learning environment that is different from most of the opportunities in the hotels and restaurants in Thailand. Not will you be only watch and participate in the cooking of a number of traditional Thai dishes; also as part of our course we visit a local market to learn about local exotic fruits and vegetables, there is always an abundance of new things to see……and taste!

Food

America’s French Fry King Sounds An Alarm

Americans are revolting against McDonald’s and other fast-food establishments. This is harming French fry suppliers like Lamb Weston.

Lamb Weston, North America’s largest manufacturer of french fries and a significant supplier to fast-food chains, restaurants, and grocery stores, is closing a production facility in Washington state. Last week, the company stated that it would lay off almost 400 employees, or 4% of its workforce, and temporarily shut down manufacturing lines in response to falling customer demand.

Lamb Weston (LW) shares have plummeted 35% this year.

America’s French Fry King Sounds An Alarm

The potato giant is oversupplied at a time when demand is low. In recent years, restaurant prices have risen faster than grocery store prices, prompting shoppers to avoid fast-food establishments.

This move has had an impact on Lamb Weston because individuals are less inclined to prepare French fries at home. According to Lamb Weston, fast-food restaurants account for around 80% of all french fries consumed in the United States.

Fast-food restaurants, such as McDonald’s, are offering bargain menus to entice customers back. McDonald’s has introduced a $5 meal that contains a McDouble cheeseburger or a McChicken sandwich, small french fries, four chicken nuggets, and a small soft drink. However, these promotions are not benefiting Lamb Weston because customers are purchasing fewer portions of fries.

“Many of these promotional meal deals have consumers trading down from a medium fry to a small fry,” Lamb Weston CEO Thomas Werner stated during an earnings call last week.

Lamb Weston did not immediately reply to CNN’s request for comment.

McDonald’s, Lamb Weston’s largest customer, accounts for 13% of revenue. As McDonald’s goes, so does Lamb Weston.

America’s French Fry King Sounds An Alarm

And McDonald’s is struggling. Sales at US restaurants open at least a year declined 0.7% last quarter compared to the same period a year ago, dragged down by fewer consumers visiting the brand.

Lamb Weston is also heavily exposed to other fast-food companies, according to analyst R.J. Hottovy of analytics firm Placer.ai, in a research note to clients last week.

Customer traffic to fast-food restaurants fell 2% last quarter and 3% the prior quarter compared to the same period last year, according to Lamb Weston.

SOURCE | CNN

Food

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

YouTube’s top stars have launched their competitor to Lunchables.

MrBeast, Logan Paul, and KSI are collaborating on a “groundbreaking new better-for-you lunch option” called Lunchly, combining all their goods into a single meal geared at their younger fans.

The all-in-one meal includes a bottle of Prime Hydration, a sports drink alternative founded by Paul and KSI that has grown in popularity; a Feastables milk chocolate bar created by MrBeast, a popular YouTube star with over 300 million subscribers; and one of three processed food options, including pizza, nachos, or turkey aand cheese with crackers.

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

“Our ultimate goal has always been to offer not only high-quality products, but also healthier alternatives,” Lunchly cofounder Logan Paul stated in a press release. He also stated that the school lunch industry has been “dominated by Lunchables” since he was a child, and that it is “time to provide a better option for those looking for a convenient, healthier choice.”

Lunchly promises to be “healthier” since Prime contains more electrolytes than a Capri Sun in Lunchables, and Mr. Beast’s chocolate bar contains less sugar than a Kit Kat or Crunch bar.

Lunchly’s launch comes after Lunchable, owned by Kraft Heinz, announced a huge initiative last year to participate in school lunch programs. However, the company had to reformulate the components first to guarantee that the items met regulatory rules, which included incorporating fresh fruit into their meals.

Consumer Reports reported in 2024 that it recently studied the nutritional profiles of two Lunchables kits supplied in schools and discovered that they contain significantly more sodium than the Lunchables kits available in stores.

Logan Paul And MrBeast Have A Lunchables Competitor That They Say Is Healthy

Of course, KSI, Paul, and MrBeast know how to create brands, thanks partly to their devoted following. Despite government worries about the caffeine content of some of its drinks, Prime sales have risen, threatening industry leaders such as Gatorade and BodyArmor.

“Prime brings a youthful buying cohort that hasn’t had a lot pitched their way beyond traditional kids’ drinks,” Jeffrey Klineman, editor-in-chief of BevNet, previously told CNN. “Paul is significantly more intriguing to a 13-year-old than a juice box.”

SOURCE | CNN

Food

Beyond Soups and Stews: Unexpected Ways to Utilize Your 5 Litre Pressure Cooker

Pressure cookers are very popular cooking utensils for preparing soups, stews, and tenderising meats in quick time. However, their versatility and uses go far beyond these traditional uses.

If you’re trying to use your 5 litre pressure cooker differently, you are at the right place, as we are going to explore unexpected and creative ways to use this essential kitchen utensil.

Infused oils and extract

You can use your pressure cooker to prepare infused oils and extracts. To do that, you have to put the herbs, spices, or citrus peels in a jar filled with oil or alcohol. Then, seal the jar and cook under low pressure for a short time to infuse the flavours uniformly.

By this method, you can extract intense flavours in a quick time as compared to what it takes through traditional infusion methods. You can also experiment with combinations like rosemary-infused olive oil or vanilla extract for baking.

Artisanal Curd Making

You can use your pressure cooker to prepare yoghurt. To do that you have to heat the milk to a proper and specific temperature, and then cool it down before adding yoghurt culture. After that, keep the mixture in jars, seal, and ferment in the pressure cooker with the use of the yoghurt setting. And yes, after that, you will have creamy, homemade yoghurt at a much lower cost than store-bought varieties. You can add up your yoghurt, various flavours and toppings for a healthy breakfast or snack option.

Quick pickling

You can also prepare quick pickles using your pressure cooker. For doing that combine the ingredients such as vinegar, water, salt, and your choice of vegetables or fruits in the cooker.

Now, after that, cook under pressure for a few minutes to infuse the flavours rapidly.

Once it is done and cooled, your quick pickles will be ready to eat and enjoy, giving a taste of tangy flavour to sandwiches, salads, or charcuterie boards. You can do this using different spices and herbs to prepare unique flavour profiles for your pickles.

Steaming vegetables and seafood

You can use your pressure cooker’s steaming capabilities to cook vegetables and seafood very easily and quickly. To do that, you have to place a steamer basket inside the cooker, add water, and put your ingredients.

Then, after that, cook under pressure for a few minutes to keep the nutrients intact and also get the perfect tenderness. From crisp-tender asparagus to succulent shrimp, the possibilities of preparing the dishes are many. You can add different flavours using aromatic herbs, spices, and citrus zest.

Homemade bread and desserts

You can amaze your family with freshly baked bread and delicious desserts that can easily be prepared in your pressure cooker. To do that, use the cooker as a makeshift oven by placing a trivet inside and also adding water to it.

After that, you have to place your bread dough or dessert batter in a heat-proof container, cover it, and then cook under low pressure. In very little time, you will get tender bread or delicious desserts without even messing up the kitchen. You can also try various other recipes like chocolate lava cake or savoury herb bread for a delightful treat.

One-pot pasta dishes

You can easily prepare one-pot pasta dishes that are cooked perfectly in your pressure cooker. To do that you have to combine pasta, sauce, vegetables, and protein in the cooker, and also remember to check and put enough liquid for cooking. Then, seal and cook under pressure for a few minutes. This will allow the flavours to get mixed beautifully.

And with this, from classic spaghetti marinara to creamy Alfredo, your pressure cooker can do it all. You can enhance your pasta with your favourite ingredients and garnishes.

Conclusion on a pressure cooker

Cooking indeed is a creative method. Do justice to your creative culinary spirit with your 5-litre pressure cooker. Bake bread, make homemade yoghurt, and make several main dishes as well as side dishes using a wide pressure cooker.

Impress everyone and yourself! Make the best out of your culinary instincts.

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