galloping horses (thai appetizer)
servings: 8-10
1 t. oil 1 lb. ground pork
4-8 cloves garlic, finely chopped 3 green onions, white part, chopped
1/3 c. sugar 1/2 tsp. pepper
3/4 c. roasted salted peanuts 1 fresh pineapple, or
lettuce leaves 5 tangerines, or
mint or coriander leaves 4 oranges
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.