GALLOPING HORSES(MA HO)

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Galloping Horses(Ma Ho) image

"Ma Ho, is a popular Thai hors d'oeuvre, a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves." I haven't tried these but my friend Georgina made them and they all seemed to enjoy them. She found it on atasteofthai.com.

Provided by Manami

Categories     Pork

Time 25m

Yield 22-26 hors d'oevres

Number Of Ingredients 14

1 tablespoon canola oil or 1 tablespoon olive oil
1/2 cup minced onion
4 large garlic cloves, minced
1 tablespoon red curry paste (A Taste of Thai)
1 teaspoon red curry paste
1 lb ground lean pork or 1 lb ground turkey
1 tablespoon fish sauce (A Taste of Thai)
1 tablespoon light brown sugar
1 (8 ounce) can crushed pineapple with juice
1 teaspoon cornstarch
1/2 cup dry roasted peanuts, roughly chopped (extra for garnish)
2 tablespoons minced fresh cilantro, plus extra
fresh cilantro, for garnish
2 -3 large endives, leaves separated and washed

Steps:

  • 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.
  • Drain pineapple well, reserving juice.
  • Whisk cornstarch into juice until dissolved and set aside.
  • 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.
  • Sauté 1-2 minutes, or until combined and sauce is thickened.
  • Remove from heat.
  • Fill endive leaves with meat and pineapple mixture.
  • Garnish with extra chopped peanuts and cilantro if desired.
  • Serve immediately.

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