How To make Galloping Horses (Thai Appetizer)
1 ts Oil
1 lb Ground pork
4 -to
8 Garlic cloves
finely chopped 3 Green onions, white part
:
chopped 3/4 c Roasted salted peanuts
1 Fresh pineapple; -OR-
5 -Tangerines, -OR-
4 -Oranges
1/3 c Sugar
1/2 ts 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. (servings: 8-10) From: arielle@taronga.com (Stephanie da Silva)
How To make Galloping Horses (Thai Appetizer)'s Videos
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Ancient Cookbook Recipe Experiment! Galloping Horses ม้าฮ่อ Hot Thai Kitchen
SPECIAL episode! Join me as a try this ancient recipe live for the first time! This recipe is also an exploration into Thai history. Here's the story: A lovely HTK fan recently sent me a copy of a very special Thai cookbook: The very first Thai cookbook to ever be written in English!
So, I wanted to cook a recipe from this book, and I wanted to do it live along with you guys! This gorgeous dish is called Ma Haw or translated as galloping horses, and it is a bite-size appetizer that's not easy to find nowadays. So exciting to be going back in time a bit!
ANOTHER ANCIANT RECIPE YOU'LL LOVE:
Miang Kham (wild betel leaf wrap):
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
How to make ★Aji-no-Nambanzuke★Marinated baby horse mackerel~豆鯵南蛮漬~（EP115）
Today, we are making Aji-no-Nsmban-Zuke, marinated Baby horse mackerel.
We can find baby horse mackerels in this time of the year at a very reasonable price. It's good source of calcium and protein. Japanese mom's cook for their kids to raise them to grow big.
Let's get started!
〈ingredients〉
10 to 12 baby horse mackerel
1/2 red onion
1/3 carrot
One green bell pepper
One red bell pepper
Oil for deep frying
・marinade
1/2 cup vinegar
2 tbs sugar
1 tbs soy sauce
1/3 Tsp salt
1/4 cup water
chili pepper
Full recipe:
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Fry Shrimp Bread - Thai Style ขนมปัง หน้ากุ้ง, Thai Appetizer
This video is about fry shrimp bread.
Recipe
Shrimp 100 g (15 pcs)
Light Soy Sauce 1 tbsp
Cilantro + garlic + white pepper
Salt 1tsp
Bread 4 slices
Egg 1
Tapioca Starch 1tsp
Cooking Oil
Cilantro
Chili
For Sauce
Distilled Vinegar 3 tbsp
Sugar 3 tbsp
Water 1 tbsp
Salt 1/8 tsp
Ma Ho
Recipe for Ma Ho (Galloping Horses)
From “Secrets to Thai Cooking” by Thailand Foundation and the Ministry of Foreign Affairs of the Kingdom of Thailand.
Dusty Chicken Recipe! ไก่คลุกฝุ่น - Hot Thai Kitchen
The most addictive appetizer ever! Tender, juicy fried chicken tossed in the dust which is toasted rice and Thai herbs ground up into this magical powder! If you've had laab before, you know how much toasted rice powder can transform a dish, now imagine it around fried chicken! Served with a classic jeaw dipping sauce, it's the perfect finger food to have with a cold fizzy bevvy!
P.S. It's gluten-free!
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes