How To make Galloping Horses (Thai Appetizer)
1 ts Oil
1 lb Ground pork
4 -to
8 Garlic cloves
finely chopped 3 Green onions, white part
:
chopped 3/4 c Roasted salted peanuts
1 Fresh pineapple; -OR-
5 -Tangerines, -OR-
4 -Oranges
1/3 c Sugar
1/2 ts Pepper
Lettuce leaves Mint or coriander leaves Chopped chilis Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled. (servings: 8-10) From: arielle@taronga.com (Stephanie da Silva)
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Thai Pork Toast Recipe ขนมปังหน้าหมู - Hot Thai Kitchen!
These pork toasts are addictive little appetizers! I used to get these in Thailand from a street vendor as a kid, but the traditional ones are deep fried and the bread gets really oily, so I developed this recipe that is baked instead of fried, so you still get the same delicious flavour but without the grease!
Pork satay video (how to make the quick pickle):
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Boran Thai Ep. 1 How to cooking 'Ma Hor'
วัตถุดิบ
• น้ำมันพืช (สำหรับผัด)
• กระเทียมสับ
• เนื้อหมูบด
• น้ำตาลปี๊บ
• น้ำปลา
• ถั่วลิสงคั่วบดหยาบ
• สับปะรด (หั่นชิ้นพอดีคำ)
• พริกชี้ฟ้าสีแดงหั่นเฉียง (ตกแต่ง)
• ผักชีเด็ดเป็นใบ (ตกแต่ง)
วิธีทำม้าฮ่อ
1. หั่นสับปะรดเป็นชิ้นพอดีคำ เตรียมไว้
2. นำกระเทียมสับกับน้ำมันพืชจนหอม นำน้ำตาลปี๊บลงไปละลายและคนจนข้น ใส่เนื้อหมูลงไปผัดพอสุก ปรุงรสด้วยน้ำปลา จากนั้นใส่ถั่วลิสงบดลงไป ชิมรสให้ออกรสเค็มตามด้วยหวาน ตักใส่จานพักทิ้งไว้ให้เย็น
3. พอเย็นแล้วปั้นส่วนผสมที่ผัดไว้เป็นก้อนกลม วางลงบนสับปะรดที่เตรียมไว้ ตกแต่งด้วยผักชีและพริกชี้ฟ้า
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An egg salad like you've never seen before! I got a hold of some duck eggs, and I wouldn't want to cook them any other way, but you can make the same recipe with chicken eggs. The spicy fresh flavour of the herb salad on top of these medium boiled eggs will change the way you look at egg salad forever!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Ancient Cookbook Recipe Experiment! Galloping Horses ม้าฮ่อ Hot Thai Kitchen
SPECIAL episode! Join me as a try this ancient recipe live for the first time! This recipe is also an exploration into Thai history. Here's the story: A lovely HTK fan recently sent me a copy of a very special Thai cookbook: The very first Thai cookbook to ever be written in English!
So, I wanted to cook a recipe from this book, and I wanted to do it live along with you guys! This gorgeous dish is called Ma Haw or translated as galloping horses, and it is a bite-size appetizer that's not easy to find nowadays. So exciting to be going back in time a bit!
ANOTHER ANCIANT RECIPE YOU'LL LOVE:
Miang Kham (wild betel leaf wrap):
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes