An interesting Thai appetizer which I chanced upon Baby Sumo's blog via the inlinkz. From the small photo icon, I was wondering what could those yellow pieces be, so I went ahead to click on it to find out. Oh, it's fresh pineapple cubes.
Hmm...this recipe has crushed peanuts, pineapple, what's there not to like about this? In fact, I really like the minced meat topping, it was very very delicious upon tasting. I had to quickly store it away from my sight lest I end up consuming them all.
MA HAW (galloping houses)
Source: Baby Sumo
Ingredients: 2tbsp cooking oil
3pips garlic (chopped)
225g minced pork
2tbsp light soy sauce
3tbsp palm sugar
1 spring onion (white parts only), finely sliced
1/2tbsp fresh coriander leaves, finely chopped
25g unsalted cooked peanuts, skin removed and roughly ground
A pinch of ground white pepper
20 coriander leaves
1 red chilli, very finely sliced
1/ Heat oil in a wok over medium high heat, then add the garlic and cook for 1 1/2 minutes, until lightly browned. Lower to medium heat, then add the minced pork and cook for a further 5-6 minute, until the pork is cooked through and begins to brown slightly. Use your spatula to break up the meat until it has separated.
2/ Add the light soy sauce, palm sugar, pepper, spring onions, chopped coriander, and crushed peanuts, and stir well. Cook for a further 4-5 minutes until the mixture is dry and sticky. Taste and season with more soy sauce, as required.
3/ To serve, place pineapple segments on plate, then scoop a tablespoonful of cooked minced meat onto the segment. Garnish with a slice of chilli and coriander leaf each.
I am submitting this to Asian Food Fest (AFF#2) - Thailand (November 2013)
hosted by Lena of Frozen Wings.