Ingredients
-
-
8
-
2
-
1
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Galloping Horses, I love Thai cuisine Here is one appetiser that I serve at parties It is a must that you use the garnish A Madhur Jaffrey recipe ( My favourite cookery author) Fruit serves as the base of this open sandwich kind of dish , I wanted to post this recipe, also known as Ma Ho, But you beat me to it 🙂 My original requests tangerines, but suggests pineapple slices instead, which is what use (canned works fine) I also use peanutbutter as peanut substitute, since it is easier at hand around my house I’ve been making this recipe over the years at numerous parties, dinners with friends and also as a light summer dish I always have to protect it until serving time from everyone coming near the fridge, because it is so popular around here Inspite of the chili on top, the kids love it too Even from the fussiest eaters I haven’t heard any complaints On the contrary I have to rescue some for the others 😉 So if you are looking for an easy, quick to prepare and great tasting asian appetizer, this is your pick , I love Thai cuisine Here is one appetiser that I serve at parties It is a must that you use the garnish A Madhur Jaffrey recipe ( My favourite cookery author) Fruit serves as the base of this open sandwich kind of dish
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat a Little Oil in a Frying Pan and Fry the Shallots Until They Brown. |
|
2
Done
|
Reduce the Heat and Add the Peanut Butter, Sugar and Soy Sauce and Stir Until the Sugar Has Melted. |
|
3
Done
|
the Mixture Should Be Sweet and Salty So Add a Little Salt If You Need To. Cool. |
|
4
Done
|
Arrange the Pineapple Cubes on a Plate and Put a Heaped Tsp of Mixture on Each. |
|
5
Done
|
Top Each With a Squeeze of Lime, a Piece of Chili and a Cilantro Leaf. |
