| Mahor |
| Galloping Horse |
| Servings 8 - 10 |
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| Ingredients |
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Pineapple chunks in juice
Minced pork mixed with minced prawn
Ground peanut ( by mortar & pestle)
Chopped garlic
Chopped cilantro
Pepper
Palm sugar (or sugar)
Salt
Vegetable oil
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1 can drained
1 cup
½ cup
1 tbsp.
1 tsp.
1 tsp.
2 tbsp.
1-2 tsp.
4 tbsp.
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| Parsley (or cilantro) and juliennes of red chili for garnish |
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| Preparation: |
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1. Using a blender or mortar & pestle, blend garlic, parsley and pepper into a paste.
2. Mix minced pork, prawn and half of the paste together.
3. Heat vegetable oil in a pan, add the other half of the paste and fry until aromatic, add in meat, stir-fry until cooked.
4. Add all seasonings and stir-fry to thicken.
5. Put aside to cool before making small balls and top with pineapple chunks.
6. Garnish with parsley and juliennes of red chilli. |
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| Note |
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In Thai cooking, fresh cilantro or coriander is used plentifully.
Roots are pounded in a mixture to add more fragrance.
For vegan, try substituting meat with chopped mushrooms. |
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