Quote:
Originally Posted by Sarski
It is already ground...not sure what cut it is.
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This is a recipe I have made several times with ground pork and is great during the summer.
The origin of this dish is Southeast Asia, or what used to be reffered to as, "East Indies," "Indo-China," and Malay Penninsula." It is very simple to make, (think modern day lettuce cups found at Asian Restaurants.)
The below will yield four servings, so convert to make more if need be. Let me know how it turns out with the ground Moose!
Ma Hor
(Galloping Horses)
1 TBL Vegetable oil
2 tsp Garlic, minced
1 Cup Ground Pork (Pork is traditional-Use the Moose instead.)
1 tsp Fish sauce (nam pla)
2 TBL Brown Sugar
1/8 tsp Black pepper, freshly ground
1/4 Cup Peanuts, coursely chopped
1 Butter lettuce, head, separated into leaves
2 Tangerines, peeled, pith and white fibers removed, cut horizontally into 1/3 inch thick, or pineapple wedges
Garnish
1/4 Cup Mint leaves
1/4 Cup Cilantro leaves
2 Red chiles, fresh, seeded, cut into thin shreads
Procedure
1. Heat wok over medium heat. When hot, add oil. Add garlic, and stir-fry for thirty seconds.
2. Add Moose, fish sauce, brown sugar, and black pepper. Stir fry until Moose is cooked.
3. Stir in peanuts; mix. Remove from heat and let cool.
4. Place lettuce leaves on serving platter. Arrange tangerine slices on lettuce. 5. Place a heapiong teaspoon of meat on each slice.
6. Garnish with mint and cilanto leaves.
Serve chilled with chiles on the side.
The author and title of the book containing this recipe: Michael F. Nenes, "International Cusine."
It wasn't SF,you should be working for Leno.......
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