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
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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Mackerel Fried Rice Salad ข้าวคลุกปลาทู - Hot Thai Kitchen!
We're once again cooking with ingredients from mom's backyard! During my trip to Thailand, I had this dish at a small restaurant in Bangkok and just fell in love with its rustic simplicity. Ingredients used are no more than the very basic staples of any Thai home kitchen, and the flavours are light, fresh, and delicious.
Simple garlic fried rice topped with the fish that is the epitome of simple Thai cooking: Short Mackerel. Served alongside a variety of fresh veggies and herbs, and you've got yourself a slice of Thailand on a plate!
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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
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Thai Pork Toast Recipe ขนมปังหน้าหมู - Hot Thai Kitchen!
These pork toasts are addictive little appetizers! I used to get these in Thailand from a street vendor as a kid, but the traditional ones are deep fried and the bread gets really oily, so I developed this recipe that is baked instead of fried, so you still get the same delicious flavour but without the grease!
Pork satay video (how to make the quick pickle):
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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
Pork & Shrimp Peanut Dip Recipe ข้าวตังหน้าตั้ง - Hot Thai Kitchen!
Here's a classic dip to pair with those rice crackers that you now know how to make (because I made a video for it here: ). This dip is rich and flavourful, with all the flavours you associate with Thai cuisine. Traditionally we use pork and shrimp, but you can change that to chicken and shrimp, or just do crumbled firm tofu, or veggie ground, for vegetarians.
It's a simple dip that can be made in advance and reheated when ready to serve. It's the perfect way to start a traditional Thai meal!
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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
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.
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