Ma ho

Ma ho

Galloping horses

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

This savoury pork mixture is used as a filling or topping for fresh fruit. The contrasting flavours are deliciously tantalising. Minced chicken may be substituted if pork is not on the menu.

Ingredients

Quantity Ingredient
5 garlic cloves
4 fresh coriander roots
2 tablespoons lard or oil
250g pork loin, both lean and fat, trimmed and finely chopped
50g roasted peanuts, coarsely ground
1 1/2 tablespoons fish sauce
1/8 teaspoon freshly ground black pepper
80g palm sugar, grated
1 fresh red chilli, seeded and chopped
2 tablespoons fresh coriander leaves, chopped
mandarins, pineapple slices or rambutans, to serve

Method

  1. Crush the garlic and coriander roots using a mortar and pestle. Heat the lard in a wok or large heavy-based frying pan over low heat. Add the garlic mixture and cook until it turns golden. Add the pork, peanuts, fish sauce, pepper, palm sugar, chilli and coriander leaves and continue to stir-fry until the mixture is well cooked, dark brown in colour and quite dry.
  2. To prepare the fruit, peel the mandarins, removing the white pith, then separate into segments and cut each segment open down the back. Lay them flat on a serving dish. Peel the pineapple, removing the eyes and core and cut into bite-sized pieces. Peel the rambutans and remove the seeds.
  3. Pile the pork mixture on top of the mandarin segments or pineapple pieces, or into the hollow of the rambutans. Serve with rice, or on their own as a starter.

Note

  • The closest substitute to rambutans are lychees. Out of season these can be bought in tins — they will need to be drained and the stones removed.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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