Galloping Horses Bites Food

GALLOPING HORSES(MA HO)

Steps:

• Heat oil in a large non-stick skillet over a medium-high heat.
• Add onion and garlic. Cook 1-2 minutes.
• Add red curry paste and stir until dissolved and fragrant.
• Drain pineapple well, reserving juice.
• Whisk cornstarch into juice until dissolved and set aside.
• Add pork or turkey, fish sauce, sugar and pineapple to skillet.
• Stir-fry until meat is cooked through and no longer pink, about 6 minutes.
• Stir in peanuts, cilantro and reserved juice.
• Sauté 1-2 minutes, or until combined and sauce is thickened.
• Remove from heat.
• Fill endive leaves with meat and pineapple mixture.
• Garnish with extra chopped peanuts and cilantro if desired.
• Serve immediately.

GALLOPING HORSES (MA HO)

Steps:

• Pound the garlic, coriander roots, and black pepper together in a mortar and pestle.
• Heat the oil in a frying pan and on low heat fry the mixture until it smells fragrant.
• Add the pork and fry until it changes color.
• Add the peanuts, fish sauce, palm sugar, chili, and coriander and continue to fry until the mixture is well cooked, dark brown and quite dry.
• Segment the oranges or mandarins. Slit through the membrane and flesh and open the segments flat, removing any seeds. Place a spoonful of pork on each piece of fruit.

GALLOPING HORSES

Steps:

• Peel and slice the oranges crossways into 5 slices each omitting the side slices and carefully remove all the white pith and the seeds/ You can use 10 pineapple slices too sometimes as the oranges we get in India are not as compact as the western oranges.
• Arrange the slices on a platter in a single layer.
• Heat oil in a fry pan on medium heat and saute the onions until they brown.
• Add the meat and stir till it is brown.
• Reduce heat and add the peanuts, sugar and fish sauce.
• Stir till the sugar has melted.
• Put 1 tblsp or more of this meat mixture in the middle of each orange slice (divide the mix over the ten slices) Place one slice of chilli (Oh! Galloping horses) and 1 leaf of the coriander leaf on each heap of meat and serve at room temperature.