Ma Ho, a popular Thai hors d'oeuvre, is a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves.
Yield
22-26 pieces, depending on size of endive leaves.
Time
20 minutes
INGREDIENTS
1 tablespoon canola or olive oil 1/2 cup minced onion 4 large cloves garlic, minced 1 tablespoon and 1 teaspoon Red Curry Paste1-8 oz can crushed pineapple (in it's own juice) 1 teaspoon cornstarch 1 lb lean ground pork or turkey 1 tablespoon Fish Sauce1 tablespoon light brown sugar 1/2 cup dry roasted peanuts, roughly chopped (extra for garnish) 2 tablespoons minced cilantro (extra for garnish) 2 or 3 large endives, leaves separated and washed
DIRECTIONS
Heat oil in a large non-stick skillet over a medium-high heat. Add onion and garlic. Cook 1-2 minutes. Add Red Curry Paste and stir until dissolved and fragrant.
Drain pineapple well, reserving juice. Whisk cornstarch into juice until dissolved and set aside.
Add pork or turkey, Fish Sauce, sugar and pineapple to skillet. Stir-fry until meat is cooked through and no longer pink, about 6 minutes. Stir in peanuts, cilantro and reserved juice. Sauté 1-2 minutes, or until combined and sauce is thickened. Remove from heat.
Fill endive leaves with meat and pineapple mixture. Garnish with extra chopped peanuts and cilantro if desired, and serve immediately.
Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables, or fish.
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Ingredients
