I am now very hungry...

[telophase]

I'd intended to sit down last night with my cookbooks and make a grocery list with several dishes to make tonight and this weekend, but forgot to. And today I realized: I work in a library, it's bound to have cookbooks. Yup, it does.




Galloping Horses (Ma How), from central Thailand. In A Taste of the Far East by Madhur Jaffrey.

2 oranges
1 Tb vegetable oil
4 Tb peeled and finely sliced shallots
115g / 4 oz. minced (ground) pork
4 Tb roasted Peanuts from pg 201 (or, judging by the recipe on pg 201, purchased already roasted, since it's simple)
2 Tb palm sugar or light brown sugar
1 Tb fish sauce (or salt to taste plus 1 Tb water)

Garnish:
1-2 fresh hot red or green chillies cut crossways into thin slices
About 10 fresh cilantro leaves

Peel the oranges, cutting away all the white pith. Slice into about 5 good slices each (the small end slices should not be used). Lay in sincle layer on serving dish.

Heat oil in nonstick frying pan over medium heat. When hot, put in the shallots and sauté until they start to brown. Add pork, sautéing until no longer pink. Turn heat to low. Add peanuts, sugar, and fish sauce. Sauté until sugar has melted. Turn off the heat. Put a good dollop, 1 Tb or more, of the pork in the center of each orange slice. Stick a piece of chilli and a cilantro leaf on the top of each piece and serve at room temperature.



Mm. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. It's obviously supposed to be a snack/hors d'oeurves type thing (it serves 4), but I'm thinking that it would make a hell of a nice meal for one. :D



I also checked out The Anthropologists' Cookbook on the basis of the title. It appears to be a collction of info about eating and meal customs around the world, with sample recipes.

Comments

[hatchet-hands.livejournal.com]

When I worked in a public library I used to borrow out their cookbooks. But I find cookbooks nowadays tend to be trendy affairs which require you to have at least 30 expensive, perishable ingredients at your disposal per dish. Annoying. I'm currently sticking to pasta...

[ninja-tech.livejournal.com]

Oooh ooh. May I recommend Mark Bittman's "How to Cook Everything"? It's a monster of a cookbook, but it's really good for finding recipes ranging anywhere from very simple to somewhat complex. I live and die for this cookbook...

[telophase.livejournal.com]

I recommend you stay awy from the China Moon Cookbook, then. XD They call a soup with nine ingredients "simple." :D When I'm in the right mood, though, I love cooking from it.

There's a big backlash right now about simple foods, so you ought to be able to find some. :D

[ninja-tech.livejournal.com]

Yummmm...all except for the cilantro that is. I can't stand cilantro - especially as much as they want in this recipe. *gags* I'm not a picky eater, but that is one thing I can't have. But the recipe would still be good without it (that's the only good thing about cilantro - a recipe won't fail if you leave it out).

[telophase.livejournal.com]

... As much as they want? One leaf per orange slice? That's hardly any. :D

I'm firmly in the GIVE ME MORE MORE MORE camp when it comes to cilantro, though. I'll just have yours.

[ninja-tech.livejournal.com]

*gives telophase full access to cilantro* Have at. Yech! My roommate likes it too, but I don't know. Maybe I just had a bad experience...

[telophase.livejournal.com]

Most people seem to love it or loathe it - the ones who hate it say it tastes like soap, often. I wonder if it's one of those genetic things where some people can taste some components and others can't.

No biggie. Means there's more for me!

[rachelmanija.livejournal.com]

No, it's genetic. It tastes loathesome to people who have the "ew, cilantro!" gene. Like me.

[telophase.livejournal.com]

I'll have your cilantro, too!