* 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.

64 Calories For Each Of 6 Servings: 6 G Protein, 3 G Fat, 5 G Carbohydrate; 127 Mg Sodium; 15 Mg Cholesterol.