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
Academics have found proof that recipes existed back into antiquity, at least as far back into history as early Egypt, and possibly even further. However, mostly, these old records were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe found, according to food historians are some ancient tablets in the Sumerian language which describe 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 anyone who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the early Romans used a wide range of spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and dill. Later, we find two interesting books published in the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is popular today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the East, such as parsley, basil and rosemary. These new foods and tastes prompted an eruption in publications on food, many of which are now in academic collections. By the time we get to the 1900s, cook books were in high demand, as a result of increased literacy, people having more spare time and having more money to spend. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Ma Hoa (Galloping Horses) recipe.
