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Author Notes: A snack said to have originated in the reign of King Rama VII, an accomplished horseman. The ball of caramelised pork is the rider while the piece of fruit symbolizes the horse. The topping should be sweet and slightly salty, simmered until well caramelised so that they can be formed into balls on top of the fruit. The fruit is best sliced in advanced and placed in the fridge but place the topping on just before serving, they should be small enough to be eaten all in one bite! —siamesecooking
Prepare the fruit
- half a pineapple
- 3 navel oranges
For the topping
- 2 teaspoons minced garlic
- 3 coriander roots, washed and finely chopped
- 1 teaspoon white peppercorns
- a pinch of salt
- 200g pork mince
- freshly roasted peanuts, crushed
- 3 tablespoons water
- fish sauce
- tamarind water
- coriander leaves, picked
- fresh red chilies, finely julienne
- FRUIT- Prepare the pineapple by peeling it and slicing 1 cm thick triangles with the cores intact. Peel the skin and pith from the oranges and cut into quarters, make another cut to remove the core and any seeds from the center, set the fruit aside in the fridge.
- PASTE- Pound the garlic, coriander roots and peppercorns and a pinch of salt together in a pestle and mortar into a rough paste.
- TOPPING- Heat oil in a wok over medium heat and fry the paste until fragrant, add pork mince along with peanuts. Season with fish sauce and palm sugar and simmer until the mixture caramelizes and thickens, allow to cool. Shape into balls and place on top of the fruit.
- GARNISH- Add a picked coriander leaf and a piece of julienned red chili on top to complete the dish, serve immediately.