EATING OUT & KHUN OCHA'S COOKBOOK
 
 

Ma Ho - Galloping Horses

This is a Thai recipe, and you won’t find it at side of the road restaurants.  Look up-market for this.  It can be made with different fruits.  I believe the pineapple version is best, and incidentally the easiest to prepare.  This is truly something very Thai and very different.  I will guarantee your guests will want the recipe.  Some cooks grind and chop the pork themselves, but pork mince is fine.
 

Ingredients              Serves 4 as an appetizer
 Pork mince                                               250 gm
Garlic                                                       5 cloves
Fresh coriander                                        4 roots
Olive oil                                                   2 tbspns
Roasted peanuts, coarsely ground           3 tbspns
Fish sauce                                                1 tbspns
Ground black pepper                               1/8 tspn
Palm sugar                                               4 tablespoons
Fresh chili, seeded and chopped               1
Chopped fresh coriander leaves               2 tbspns
Pineapple sliced fresh

Cooking Method

Chop the pork very finely, removing any gristle or bone. Crush garlic and coriander roots and fry on low heat in the oil. When garlic turns golden add the pork, peanuts, fish sauce, pepper, sugar, chili and coriander leaves and continue to stir fry until the mixture is well cooked, dark brown in color and quite dry.
Cut the pineapple into bite sized pieces and pile the pork mixture on top and serve as an unusual hors d'oeuvre.


Spicy Pork Steaks

Pork is always plentiful in Thailand, and pork steaks are available sliced at your supermarket, or the local fresh food market. This recipe uses chilli, but you can reduce the quantity if required.
 

Ingredients                                 Serves 6
Pork blade steaks, seasoned with salt & pepper 6
Olive oil                                              2 tbspns
Garlic, minced                                    4 cloves
Small white onion, chopped                 1
Uncooked rice                                    2 cups
Plum tomatoes, chopped                     4
Medium chilies, chopped                     2
Beer                                                 1 cup
Chicken stock                                   2 cups
Fresh coriander, chopped as garnish

Cooking Method

Heat oil in frying pan; add pork. Sear on both sides on medium-high heat until brown, about one minute each side. Remove and cover loosely with foil.

Add garlic and onions to pan. Cook and stir until tender, about two minutes. Add rice, stirring constantly until rice just begins to brown, about three to four minutes. Add tomatoes, chilies, beer and chicken stock. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer eight or nine minutes until internal temperature reads 160 degrees F. Let stand five minutes before serving. Sprinkle with chopped coriander as garnish.


Irish Stew

There are many variations of this recipe, but all of them come back to tatties and meat. Stewing beef cut into cubes is my preference, but you can substitute lamb leg.
Serve it piping hot (pre-heat the serving dish) just the way the womenfolk did to feed their men after a long day howkin’ tatties in the fields.
 

Ingredients                Serves 4
Stewing steak or chuck              1 kg
Potatoes                                   1 kg
Carrots chopped                   250 gm
Onion chopped                     100 gm
Stock                                   500 ml

Seasoning
Rosemary to taste, 1 clove, a bay leaf, celery stick,
salt and ground black pepper.
Garnish
Chopped parsley, and 50 gm pre soaked and boiled barley.
Hint - boiled rice is an acceptable alternative to barley.

Cooking Method

Dice the beef in bite-sized pieces. Lightly cook the diced beef, onions and seasoning in a heavy-bottomed pan in a little oil, until golden brown. Then add the stock and gently simmer until tender, this takes approximately 1 hours.

Add the potatoes and carrots, simmer until cooked about thirty minutes (test with a fork), and then adjust the seasoning to taste.

Arrange attractively in a pre-heated earthenware dish and serve garnished with barley and parsley.