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| Galloping Horses -Ma Ho |
Ingredients
Ma Ho, a popular Thai hors d'oeuvre, is a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves.
Yield: 22-26 pieces, depending on size of endive leaves Time: 20 minutes
Ingredients:
1 Tbsp canola or olive oil
1/2 cup minced onion
4 large cloves garlic, minced
1 Tbsp & 1 tsp Red Curry Paste
1 lb lean ground pork or turkey
1 Tbsp Fish Sauce
1 Tbsp light brown sugar
1 (8 oz / 227g) can crushed pineapple (in it's own juice)
1 tsp cornstarch
1/2 cup dry roasted peanuts, roughly chopped (extra for garnish)
2 Tbsp minced cilantro (extra for garnish)
2 or 3 large endives, leaves separated and washed
Cooking Instructions
1 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.
2 Drain pineapple well, reserving juice. Whisk cornstarch into juice until dissolved and set aside.
3 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. Saut� 1-2 minutes, or until combined and sauce is thickened. Remove from heat.
4 Fill endive leaves with meat and pineapple mixture. Garnish with extra chopped peanuts and cilantro if desired, and serve immediately.
by PCT Thailand |
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