GALLOPING HORSES (MA HO)
Fruit with a savory meat topping. For the coriander root: look for cilantro bunches sold with their roots still attached. They may be tiny or up to several inches long. If you can't find any cilantro root, substitute chopped cilantro stems with a few leaves mixed in.
Provided by Gillian Spence
Categories Pork
Time 25m
Yield 24 pieces, 5 serving(s)
Number Of Ingredients 11
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(MA HO)
"Ma Ho, is a popular Thai hors d'oeuvre, a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves." I haven't tried these but my friend Georgina made them and they all seemed to enjoy them. She found it on atasteofthai.com.
Provided by Manami
Categories Pork
Time 25m
Yield 22-26 hors d'oevres
Number Of Ingredients 14
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
Make and share this Galloping Horses recipe from Food.com.
Provided by English_Rose
Categories Pineapple
Time 25m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little oil in a frying pan and fry the shallots until they brown.
- Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted.
- The mixture should be sweet and salty so add a little salt if you need to. Cool.
- Arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each.
- Top each with a squeeze of lime, a piece of chili and a cilantro leaf.
Nutrition Facts : Calories 35.9, Fat 0.9, SaturatedFat 0.1, Sodium 122.9, Carbohydrate 6.7, Fiber 0.7, Sugar 3.6, Protein 1.1
GALLOPING HORSES
I love Thai cuisine. Here is one appetiser that I serve at parties. It is a must that you use the garnish. A Madhur Jaffrey recipe. ( My favourite cookery author). Fruit serves as the base of this open sandwich kind of dish.
Provided by Girl from India
Categories Fruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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- Using a pestle and mortar, pound the coriander root, garlic and peppercorns together to form a paste.
- In a wok or a frying pan (skillet), heat the oil and cook the paste for a couple of minutes until fragrant. Add the shallots, if using, and stir them into the paste for 30 seconds or so to combine. Add the pork, or pork and prawns, and stir it into the paste until well incorporated. Add the nam pla and palm sugar, stirring and frying until the meat is cooked. You’re looking to achieve a texture akin to a pork jam. If you think it needs more palm sugar, add it; more nam pla, the same. You want a salty, sweet, sticky mass.
- Add the peanuts, and continue to cook until it becomes quite thick, like fudge. Remove from the heat, and let the mixture cool completely. You can do all this well ahead of time, even the day before you want to serve it, just keep it refrigerated once cooled. You can also keep the fruit slices refrigerated for ease.
- Just before serving, complete the dish. Roll the pork mixture into balls of appropriate size to fit on the pineapple and orange pieces. Then garnish with a sliver of chilli and a coriander leaf. Serve at once.
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- Heat one-third of oil on the flat plate of a barbecue, cook pork until cooked through (2-3 minutes), season to taste, remove, drain on absorbent paper, set aside to cool. Repeat with quail and prawns, cooking separately.
- For coriander and garlic paste, pound coriander, garlic and peppercorns in a mortar and pestle to a fine paste. Heat oil in a frying pan over high heat, add paste and fry until fragrant (1-2 minutes).
- Add palm sugar and fish sauce to coriander and garlic paste, simmer until slightly thickened (4-5 minutes). Add pork, quail and prawns and stir until reduced (3-4 minutes). Stir through half of each of the fried shallots, fried garlic and peanuts and set aside to cool slightly.
- Top pineapple slices with pork mixture, scatter with julienned chilli, lime leaf and coriander and serve with remaining fried shallots, fried garlic and peanuts.
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