A
Ariane Jenkins
Guest
Liz, I don't know if you lurk here anymore, but I just
wanted to let you know I made those Thai appetizers you
brought to the Chicago cook-ins, and they were a huge hit!
My dad especially loved them, and made certain the leftovers
stayed in his possession when we went home.
Here's the recipe if anyone's curious:
Ma-Ho (Galloping Horses - Thailand) from Asian appetizers
by Joyce Jue
1 bunch fresh coriander 1t black peppercorns 2T chopped
garlic 12 oz. ground pork 2T oil (veg, peanut, canola) 2T
chopped shallots 1 fresh serrano chile, chopped 4T roasted
peanuts, chopped 1 1/2T Thai fish sauce 2T palm sugar or
dark brown sugar 1t lime juice 6 mint leaves, chopped 1
pineapple red bird chiles for garnish (Thai chiles)
Chop 1T coriander roots and 2T leaves, set the rest aside
for garnish.
In a mortar, pound the peppercorns into powder, add the
coriander roots and garlic and pound to a paste (can be done
in a food processor or mini-chopper).
Saute the pork without oil, breaking up clumps until brown
and dry. Remove and set aside.
Reheat the wok or pan and add the oil, peppercorn mix,
shallots and chile and saute till shallots are browned, 1-2
minutes. Return the pork to the pan and add the peanuts,
fish sauce and sugar. Stir fry till mixture is brown and
sticky.. Stir in the lime juice and remove the mixture to a
plate. When cool, mix in chopped mint and coriander leaves.
Peel the pineapple and cut into 3/8 inch thick triangles -
about 2-3 inches wide at the bottom of the triangle. Place a
coriander leaf and a sliver of chile on each slice, then top
with a spoonful of the pork mixture.
wanted to let you know I made those Thai appetizers you
brought to the Chicago cook-ins, and they were a huge hit!
My dad especially loved them, and made certain the leftovers
stayed in his possession when we went home.
Here's the recipe if anyone's curious:
Ma-Ho (Galloping Horses - Thailand) from Asian appetizers
by Joyce Jue
1 bunch fresh coriander 1t black peppercorns 2T chopped
garlic 12 oz. ground pork 2T oil (veg, peanut, canola) 2T
chopped shallots 1 fresh serrano chile, chopped 4T roasted
peanuts, chopped 1 1/2T Thai fish sauce 2T palm sugar or
dark brown sugar 1t lime juice 6 mint leaves, chopped 1
pineapple red bird chiles for garnish (Thai chiles)
Chop 1T coriander roots and 2T leaves, set the rest aside
for garnish.
In a mortar, pound the peppercorns into powder, add the
coriander roots and garlic and pound to a paste (can be done
in a food processor or mini-chopper).
Saute the pork without oil, breaking up clumps until brown
and dry. Remove and set aside.
Reheat the wok or pan and add the oil, peppercorn mix,
shallots and chile and saute till shallots are browned, 1-2
minutes. Return the pork to the pan and add the peanuts,
fish sauce and sugar. Stir fry till mixture is brown and
sticky.. Stir in the lime juice and remove the mixture to a
plate. When cool, mix in chopped mint and coriander leaves.
Peel the pineapple and cut into 3/8 inch thick triangles -
about 2-3 inches wide at the bottom of the triangle. Place a
coriander leaf and a sliver of chile on each slice, then top
with a spoonful of the pork mixture.
