Ingredients:
1 tablespoon or 1 package Kang Som paste
1 teaspoon minced garlic
7 cherry tomatoes
1/2 cup ground pork
1 teaspoon sugar
2 tablespoons nampla (fish sauce)
1 cup fried pork rind (canned) cucumber, cabbage, cauliflower, etc.
method: Clean, cut and seed cherry tomatoes. Put into a mortar and pound with Kang Som paste until smooth. In a saucepan warm oil over medium heat. Brown garlic until light brown. Add paste and stir-fry until blended. Add ground pork, sugar and nampla. Keep on stirring until the pork is cooked. Spoon into a serving dish. Serve with pork rind and your favorite vegetables.
Most were Hokkien Chinese, and their influence on Phuket culture and cuisine can still be felt today. With falling tin prices, the mining has now all but ceased.