Temple of Thai

Thai Cooking Newsletter

Recipes & Fruit Carving

Welcome to the Temple of Thai newsletter. You can also read this online here.
In the Thai Kitchen Featured Items:
Thai Appetizer, Galloping Horses! Checkout our iPhone Recipe App!
Vegetable Garnish - Radish Flower Super Sharp Asian Paring Knife

Thai AppetizerThai Appetizer - Galloping Horses

These bites are based on the Thai recipe called mar hor (meaning galloping horses) and go beautifully with a daquiri. A savory pork and shrimp mixture is used as a topping for fresh pineapple and orange slices. The contrasting flavors are deliciously tantalizing.

Paste Ingredients:

  • 5 cilantro roots, finely chopped (or bottom part of the cilantro)
  • 4 cloves garlic chopped
  • 2 tblsp Thai ground white pepper
  • a pinch of salt

Topping Ingredients:

  • 4 tblsp cooking oil
  • 5 oz (150g) minced chicken
  • 5 oz (150g) minced raw prawn
  • 1 cup palm sugar
  • 6 tblsp ground roasted peanut
  • 2 tblsp ground dried shrimps
  • 1/2 cup thinly sliced garlic, fried until golden brown
  • 1/2 cup thinly sliced shallot, fried until golden brown
  • 1 cup coriander leaves for garnish


  1. Put the paste ingredients in a mortar. Pound into a coarse paste. Transfer to a bowl and set aside.
  2. Put 2 tablespoon of oil in a wok or skillet over medium-low heat. When it begins to smoke, or about 1 minute, add the mince chicken, stir until outside of the chicken starts to turn white. Add the minced prawn and stir to mix and fry until the prawns turn orange. Turn off the heat. Transfer to another plate lined with paper towels.
  3. Put the rest of the oil into a wok and fry the paste over low heat, stir until fragrant. Add the palm sugar and stir until dissolved. Add the fish sauce and stir to combine. Add the meat mixture and peanut, stir to combine. Add the dried shrimp, 1 tablespoon of fried garlic and shallot and stir to combine. Keep stirring until the mixture start to thicken. Transfer to a plate to cool.
  4. Remove the skin of the pineapple and cut into triangle shape and bite-size pieces. Peel the orange and cut into segments. Spoon about 1 teaspoon of the mixture and put it into the middle of the pieces of fruit. Garnish with the fried garlic, shallot, sliced chili and coriander leaves.

Prem Cooking SchoolRecipe source: The Prem Organic Cooking and Farming Academy © 2010 The Prem Organic Cooking and Farming Academy

Shop for Thai food, Asian cookware & fruit carving items in our online grocery.

Temple of Thai iPhone Recipe App
If you're lucky enough to have an iPhone take a look at our Thai recipe app featuring 106 genuine Temple of Thai recipes organized into 17 different categories.

Easy Vegetable Garnish - Radish Flower

Radish Flower

Radish FlowerSource: Art of Vegetable Garnish © 2003 Panida Chobvanicha Press

See step-by-step photos for this carving and more fruit carving tutorials.

Shop for fruit carving items in our online store.

4" Asian Paring Knife (503-1)

We love this knife! Super-sharp and light-weight, this short paring knife from Kom Kom brand, is a recent addition to our kitchen. Made of resilient stainless steel its designed for cutting fruits and vegetables in hand. Highly recommended!

Now you can follow us on Facebook and Twitter or check out our iPhone recipe app!

Follow us on Facebook     Follow us on Twitter