Galloping Horses (Ma Ho)

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Since I enjoy Thailand as well as Thai food, I have found many of  A Taste of Thai products wonderful, especially the Lite Coconut Milk. But, this recipe for Ma Ho is great. I hope you enjoy.

Ma Ho, a popular Thai hors d’oeuvre, is a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves.

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YIELD

22-26 pieces, depending on size of endive leaves.

TIME: 20 minutes

1 tablespoon canola or olive oil

1/2 cup minced onion

4 large cloves garlic, minced

1 tablespoon and 1 teaspoon Red Curry Paste

1-8 oz can crushed pineapple (in it’s own juice)

1 teaspoon cornstarch

1 lb lean ground pork or turkey

1 tablespoon Fish Sauce

1 tablespoon light brown sugar

1/2 cup dry roasted peanuts, roughly chopped (extra for garnish)

2 tablespoons minced cilantro (extra for garnish)

2 or 3 large endives, leaves separated and washed

METHOD:

  1. 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.
  2. Drain pineapple well, reserving juice. Whisk cornstarch into juice until dissolved and set aside.
  3. 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.
  4. Fill endive leaves with meat and pineapple mixture. Garnish with extra chopped peanuts and cilantro if desired, and serve immediately.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.