| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | Appetizers, Ethnic, Thai | 8 | Servings |
INGREDIENTS
| 250 | g | Pineapple, cut into 1" |
| wedges* | ||
| 1 | t | Minced cilantro |
| 1 | t | Minced garlic |
| 1 | T | Minced onion |
| 1 1/2 | T | Fish sauce |
| 1 1/2 | T | Tamarind juice |
| 1 1/2 | T | Lime juice |
| 1 3/4 | T | Palm sugar |
| 2 | T | Peanuts, crushed |
| 1 | Red chili peppers, shredded | |
| 1 | T | Cilantro, shredded |
| 2 | T | Peanut oil |
INSTRUCTIONS
Heat oil and stir-fry garlic, minced cilantro and onion until fragrent. Add meat, sauce, and juices and sugar and stir-fry until color changes. Add crushed peanuts, stir to mix. Allow to cool. Place small spoonfulls of mixture on top of each wedge of pineapple. Sprinke with chili and cilantro. Chill in refridgerator before serving as wonderful summer appetizer. one can of pineapple pieces Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:25:59 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net> Serving Ideas : serve on tray covered with banana leaf.
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 80.3mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 5g
Protein: <1g