Thai Galloping Horses Vegetarian Version Recipes

THAI-STYLE GRILLED VEGETABLES

Steps:

• Heat a grill to medium.
• Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
• Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.

GALLOPING HORSES

Steps:

• Peel and slice the oranges crossways into 5 slices each omitting the side slices and carefully remove all the white pith and the seeds/ You can use 10 pineapple slices too sometimes as the oranges we get in India are not as compact as the western oranges.
• Arrange the slices on a platter in a single layer.
• Heat oil in a fry pan on medium heat and saute the onions until they brown.
• Add the meat and stir till it is brown.
• Reduce heat and add the peanuts, sugar and fish sauce.
• Stir till the sugar has melted.
• Put 1 tblsp or more of this meat mixture in the middle of each orange slice (divide the mix over the ten slices) Place one slice of chilli (Oh! Galloping horses) and 1 leaf of the coriander leaf on each heap of meat and serve at room temperature.

GALLOPING HORSES

Steps:

• Heat a little oil in a frying pan and fry the shallots until they brown.
• Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted.
• The mixture should be sweet and salty so add a little salt if you need to. Cool.
• Arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each.
• Top each with a squeeze of lime, a piece of chili and a cilantro leaf.

GALLOPING HORSES (MA HO)

Steps:

• Pound the garlic, coriander roots, and black pepper together in a mortar and pestle.
• Heat the oil in a frying pan and on low heat fry the mixture until it smells fragrant.
• Add the pork and fry until it changes color.
• Add the peanuts, fish sauce, palm sugar, chili, and coriander and continue to fry until the mixture is well cooked, dark brown and quite dry.
• Segment the oranges or mandarins. Slit through the membrane and flesh and open the segments flat, removing any seeds. Place a spoonful of pork on each piece of fruit.