7 small dried chilies

½ teaspoon salt

½ teaspoon shrimp paste

2 tablespoons chopped shallot

1 tablespoon chopped garlic

1 tablespoon vegetable oil

½ pound coarsely chopped lean pork

20 cherry tomatoes, quartered

1 tablespoon fish sauce

1 teaspoon brown sugar

Sticky rice, cooked according to package directions

• Trim the chilies of their stems and shake out the seeds. Cut them into small pieces, cover them with warm water, and let them soak for 20 minutes to soften; drain.

• Using a food processor or mortar and pestle, grind (or process) the chilies and salt together until a thick paste is formed. Add the shrimp paste, shallot, and garlic. Process until well combined; set aside.

• Heat a wok or heavy-bottomed skillet over low heat. Add the vegetable oil and heat for 1 minute. Add the chili purée and cook for approximately 3 minutes or until the color of the paste deepens.

• Increase the heat to medium and add the pork; stir-fry for 1 minute. Add the tomatoes and continue to cook for 3 to 4 minutes, stirring frequently.

• Stir in the fish sauce and brown sugar; simmer for 2 minutes. Adjust seasoning to taste.

• Serve this beef dish with sticky rice either warm or at room temperature.