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Mah ho (galloping horses)
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| can | Pineapple rings in juice | | | -or slice fresh | | 4
| tbsp | Peanut oil | | 1
| lbs | Ground pork | | 1/2
| cup | Roasted peanuts, chopped | | 4
| tbsp | Onions, finely chop | | 1
| tbsp | Salt | | 1
| tsp | Black pepper | | 1/4
| cup | Sugar | | 1
| | Red chili peppers, shredded | | | Chopped mint leaves | | | -or coriander leaves | | | -garnish |
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Procedures:
| 1 | Thai food is usually very hot so you might want to tune this down by using less chili pepper. | | 2 | Heat the peanut oil, saute the onion for one minute and add the pork, salt , sugar and pepper. | | 3 | Cook over medium heat, stirring frequently, for 10-15 minutes and add the peanuts. | | 4 | Spoon a layer of the mixture on top of each pineapple slice. | | 5 | Garnish with chili and mint leaves or chopped coriander leaves. | | 6 | The pineapple slices can be cut into smaller cubes and the coated pieces then served as an hors d"oeuvre. | | 7 | "joys and subtleties-south east asian cooking" by rosemay brissenden. | | 8 | Published by pantheon books 1970 & 1971. |
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