|Ingredients||Original Recipe||Low Sodium (Salt)|
|Pork||2 tablespoons (40g)||2 tablespoons (40g)|
|Cherry tomato small||8 tablespoons (60g)||8 tablespoons (60g)|
|Coriander||1/2 stem (2g)||1/2 stem (2g)|
|Spring onion||1/2 stem (2g)||1/2 stem (2g)|
|Soy bean oil (Vegetable oil)||2 teaspoons (10g)||1 teaspoon (5g)|
|Large dried chilli pepper||2 pieces (5g)||3 pieces (7.5 g)|
|Shallot||1 teaspoon (5g)||1 teaspoon (5g)|
|Garlic||1 teaspoon (5g)||1 teaspoon (5g)|
|Kapi||1/2 teaspoon (2.5g)||1/4 teaspoon (1.25g)|
|Salt||1/4 teaspoon (1.25g)||1/8 teaspoon (0.625g)|
|Cucumber||2 pieces (70g)||2 pieces (70g)|
|Cabbage||8 tablespoons (40g)||8 tablespoons (40g)|
|Pea eggplant||2 pieces (50g)||2 pieces (50g)|
|Coriander root||–||3 pieces (1g)|
- Pound large dried chili pepper, shallot, garlic and salt together until all the ingredients are well mixed.
- Stir fry the chili paste with oil until aromatic, then add pork and cook thoroughly.
- Add small cherry tomato, stir until the mixture boils.
- Serve with fresh vegetables such as cucumber, pea eggplant, cabbage and etc.
Use of half raw tomato and half cooked tomato makes this chili paste sourer.
Use of coriander root makes this chili paste more pleasing to the sense of taste and smell.
|Low Sodium (Salt)||208||23||13||7||375|
|% Reduction||7||More 28%||More 18%||42||58|
Sangwal Sirimanklakule, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC