Recipe - Galloping Horses

1 pound Lean pork
2 tablespoon Peanut oil
One fourth cup Minced onion or shallot
2 tablespoon Minced garlic
One half cup Roasted peanuts roughly
Crushed
1 One half tablespoon Sugar
2 teaspoon Ground coriander
2 teaspoon Fish sauce (nam pla, patis,
Or nuoc mam)
1 teaspoon Light soy sauce
3 Fresh red hot chiles
Thinly cut or sliced up
2 lg Navel oranges peeled and
Sectioned
12 ounce Canned pineapple slices
Fresh mint or coriander
For garnish

1. If grinding your own meat, finely grind pork. (A food processor may be
used, although it shreds rather than grinds meat. Pick over shredded meat
and remove any unshredded streaks of connective tissue.)

2. In a large skillet over medium high heat, warm oil; saute onion and
garlic until wilted (about 2 minutes). Stir in pork, breaking up meat, and
cook until pork is lightly browned. If using storebought ground pork, pour
off excess fat. Reserve meat in pan.

3. Add peanuts, sugar, coriander, fish sauce, soy sauce, and chiles to
skillet and cook over medium heat until chiles wilt (3 to 4 minutes).
Mixture will remain rather loose.

4. Slice each orange section length wise along spine of thick side, almost
but not quite all the way through. Open two attached pieces like a book, to
make a circle. Alternate orange circles with pineapple slices on serving
platter. Place equal amounts of meat on each fruit and top with a mint leaf
and a coriander leaf. Serve at warm room temperature.

Makes 30 appetizers.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip