1 1/2 tb Garlic, chopped
1 1/2 ts Cilantro root, chopped
1 ts Sake
16 ea Peppercorns, whole or ground
4 tb Vegetable oil
10 oz Fresh shiitake mushrooms,
– thinly sliced
———————————SEASONINGS———————————
2 tb Soy sauce
1 1/2 tb Sugar
3/4 c Peanuts, chopped
1 lg Pineapple, peeled

———————————-GARNISH———————————-
3 ea Red chili peppers, seeded &
– cut into slivers Whole fresh cilantro leaves Using a blender
or mortar & pestle, blend the garlic, cilantro roots, sake
& peppercorns into a paste. Add the vegetable oil to a skillet
over medium heat. Add the paste & stir-fry until the aroma is
released, a few seconds. Add the shiitake & stir-fry until
cooked. Add all the seasonings & fry until the sugar is blended
into the mixture. Remove from the heat & let cool. Slice
pineapple into 1/2″ thick rings & then cut the rings into 1/2″
X 1 1/2″ chunks. Put a small amount of the cooled stir-fry mixture
on each pineapple chunk. Decorate each “horse” with a few slivers
of chili & a cilantro leaf. VARIATION: Replace the pineapple
with either navel oranges or firm avocado slices. Puangkram C.
Schmitz & Michael J. Worman, “Practical Thai Cooking”

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