| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Appetizers, Thai, Ethnic |
8 |
Servings |
INGREDIENTS
| 250 |
g |
Pineapple; cut into 1" wedges* |
| 1 |
ts |
Minced cilantro |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Minced onion |
| 1 1/2 |
tb |
Fish sauce |
| 1 1/2 |
tb |
Tamarind juice |
| 1 1/2 |
tb |
Lime juice |
| 1 3/4 |
tb |
Palm sugar |
| 2 |
tb |
Peanuts; crushed |
| 1 |
|
Red chili peppers; shredded |
| 1 |
tb |
Cilantro; shredded |
| 2 |
tb |
Peanut oil |
INSTRUCTIONS
1. Heat oil and stir-fry garlic, minced cilantro and onion until fragrent.
2. Add meat, sauce, and juices and sugar and stir-fry until color changes.
3. Add crushed peanuts, stir to mix.
4. Allow to cool.
5. 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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