2 tbsp oil, vegetable
4 tbsp onion, red, chopped fine
2 tbsp garlic cloves, chopped fine
1 lb pork, lean, minced
2 tbsp fish sauce (nam pla)
1/2 tsp pepper, white, ground
1 tbsp sugar, granulated
1 cup peanuts, roasted, unsalted ground
1 large pineapple, fresh
Directions
Heat oil in frying pan over medium heat. Saute' onion and garlic 1
minute. Add pork, fish sauce, pepper, sugar. Stir well and cook over
moderate heat 10 minutes. Stir in the peanuts and remove from heat.
Arrange pineapple slices on individual plates and spoon a portion of
the pork into each. Garnish with chili peppers and coriander leaves.
GEnie - R.WEISSGERBE by "Delightful Thai Cooking", p. 25
Servings: 6 servings
Ma Hoa (Galloping Horses) Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Meat; Nut; Pork; Thai
The History of Recipes
It is quite possible to track the history of recipes back into the distant past, certainly as far as the Egyptians, and maybe further still. Having said that, these, early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During Roman times 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and desserts, a style of dining still practiced today. This early Roman chef describes how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. Closer to modern times, there are a couple of cookery books from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that is popular today, but rather descriptions of the types of food prepared for the upper classes of the time. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including basil and coriander. These new culinary innovations caused an increase in books on cookery, many of which still exist in private collections. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Ma Hoa (Galloping Horses) recipe.
