Yield: 6 servings
|1½ tablespoon||Garlic, chopped|
|1½ teaspoon||Cilantro root, chopped|
|16 eaches||Peppercorns, whole or ground|
|2 tablespoons||Soy sauce|
|3 eaches||Red chili peppers, seeded & cut into slivers|
|4 tablespoons||Vegetable oil|
|10 ounces||Fresh shiitake mushrooms, thinly sliced|
|¾ cup||Peanuts, chopped|
|1 large||Pineapple, peeled|
|\N \N||Whole fresh cilantro leaves|
Using a blender or mortar & pestle, blend the garlic, cilantro roots, sake & peppercorns into a paste. Add the vegetable oil to a skillet over medium heat. Add the paste & stir-fry until the aroma is released, a few seconds. Add the shiitake & stir-fry until cooked.
Add all the seasonings & fry until the sugar is blended into the mixture. Remove from the heat & let cool.
Slice pineapple into ½" thick rings & then cut the rings into ½" X 1½" chunks.
Put a small amount of the cooled stir-fry mixture on each pineapple chunk. Decorate each "horse" with a few slivers of chili & a cilantro leaf.
VARIATION: Replace the pineapple with either navel oranges or firm avocado slices.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-12-94