Galloping Horses (Thai Appetizer)
1.00 teaspoon oil
1.00 lb ground pork
8.00 garlic cloves - finely chopped
3.00 green onions, white part - chopped
0.75 cup roasted salted peanuts
1.00 fresh pineapple -or- tangerines, -or- oranges
0.33 cup sugar
0.50 teaspoon pepper
1 lettuce leaves
1 mint or coriander leaves
1 chopped chilis
Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color
disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in
well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves.
Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open
to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible,
from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals
with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6
wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat
mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled.
Yield: 8 servings
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