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)
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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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Thai Fish Cakes Recipe (Tod Mun Pla) ทอดมันปลา - Hot Thai Kitchen!
A classic recipe, these red-curry-flavoured fish cakes can be found everywhere in Thailand! The preparations are really simple, the hardest part is getting the right fish. Go with something super tender and you'll be fine. I'm using basa and it worked out great!
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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
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Taiwanese Sliced Pork Belly Recipe
My Grandma's recipe on how to make Sliced Pork Belly with 2 different serving sauces. It's super easy to prepare and makes a great appetizer or main dish served family style. ♥
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