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 (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.
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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.
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