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In the Thai Kitchen
Thai Appetizer, Galloping Horses!
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Thai 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.
5 cilantro roots, finely chopped (or bottom part of the cilantro)
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
Put the paste ingredients in a mortar. Pound into a coarse paste. Transfer to a bowl and set aside.
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.
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.
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.
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!
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