Stephen Ceideburg
    1/4 lb Pork tenderloin *

      2 ts Vegetable oil

      1 tb Minced garlic (3 cloves)

      1 lg Shallot, minced

      2    Serrano chilies, with seeds,

           -chopped
      1 ts Tiny dried shrimp, minced,

           -or 1/2 tsp. shrimp paste
      1 ts Minced fresh lemon grass **

      1 lb Ripe plum tomatoes, chopped

           -or: ***
    1/2 c  Defatted chicken stock or

           -water
      1 tb Fish sauce

      1 ts Sugar

  * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked
  in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum
  (Italian-style) tomatoes, drained and chopped
  Not unlike a That 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 increase the heat to
  high. Cook, stirring frequently, for 2 minutes, or until the mixture boils
  vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes,
  or until slightly thickened. Serve with sticky rice.
  Serves 4 as a main dish or 6 in combination with other dishes.
  64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE;

  127 MG SODIUM; 15 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992.