| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Thai, Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 1 |
lb |
Ground pork to |
| 8 |
|
Garlic cloves finely chopped |
| 3 |
|
Green onions, white part chopped |
| 3/4 |
c |
Roasted salted peanuts |
| 1 |
|
Fresh pineapple; -OR- Tangerines, -OR- Oranges |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Pepper |
|
|
Lettuce leaves |
|
|
Mint or coriander leaves |
|
|
Chopped chilis |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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