GALLOPING HORSES (THAI APPETIZER)
1 teaspoon Oil
1 pound Ground pork
4 -to
8 Garlic cloves -- - finely chopped
3 Green onions -- white part
chopped
3/4 cup Roasted salted peanuts
1 Fresh pineapple -- -OR-
5 -Tangerines -- -OR-
4 -Oranges
1/3 cup Sugar
1/2 teaspoon Pepper
Lettuce leaves
Mint or coriander leaves
Chopped chilis
Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat.
Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled.
ISLAND TERIYAKI
1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer
Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide.
Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.
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