Nam Prik Ong

Remove the stems from the dried red chilies, cover with room-temperature water and 10 g salt, and let soak for 30 minutes; then drain well.

Dry-roast the shallots and 3 garlic cloves in a pan until the edges caramelize, let cool, then finely chop. Finely mince the remaining 3 garlic cloves.

Pound the soaked chilies with 2 g salt and the cilantro stems in a mortar. Add the roasted shallots and garlic and pound into a smooth paste with no large pieces. Add the tomatoes, mash them in, then add the pork and fermented shrimp paste and mix thoroughly.

Heat the oil in a wok or wide skillet over medium heat. Add the minced garlic and fry until golden.

Add the pork mixture to the pan, breaking up any clumps with a spatula, and cook until the meat is no longer pink.

Pour in the water, add the fish sauce and palm sugar, stir, and simmer for 5–7 minutes over low heat, stirring often, until the tomatoes have completely broken down and the dip has thickened. Stir in the tamarind paste and adjust the salt if needed.

Transfer the nam prik ong to a bowl, sprinkle with chopped cilantro stems, and serve warm with sliced cucumber, cabbage, and carrot.