Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Peel and slice the oranges crossways into 5 slices each omitting the side slices and carefully remove all the white pith and the seeds/ You can use 10 pineapple slices too sometimes as the oranges we get in India are not as compact as the western oranges.
  2. Arrange the slices on a platter in a single layer.
  3. Heat oil in a fry pan on medium heat and saute the onions until they brown.
  4. Add the meat and stir till it is brown.
  5. Reduce heat and add the peanuts, sugar and fish sauce.
  6. Stir till the sugar has melted.
  7. Put 1 tblsp or more of this meat mixture in the middle of each orange slice (divide the mix over the ten slices) Place one slice of chilli (Oh! Galloping horses) and 1 leaf of the coriander leaf on each heap of meat and serve at room temperature.

Reviews

(1)
Most Helpful

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 I 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.

Anke R November 19, 2004

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