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Galloping Horses (Thai appetizer)
servings: 8-10

1 t oil
4-8 cloves garlic, finely chopped
1 lb ground pork
3 green onions, white part, chopped

1/3 c sugar
3/4 c roasted salted peanuts
1 fresh pineapple or 5 tangerines or 4 oranges
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.


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