North Thai Tomato And Meat Sauce (Nam Prik Ong) 1/4 lb pork tenderloin * 2 teaspoon vegetable oil 1 tablespoon minced garlic (3 cloves) 1 large shallot minced 2 serrano chilies** with seeds, chopped 1 teaspoon tiny dried shrimp mince 1/2 teaspoon shrimp paste 1 teaspoon minced fresh lemon grass 1 lb ripe plum tomatoes chopped 1/2 cup defatted chicken stock water 1 tablespoon fish sauce 1 teaspoon sugar 1 28-oz. can plum (Italian-style) tomatoes, drained and chopped * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced Not unlike a Thai version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows. Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside. In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and simmer. Yield: 4