Holiday Fruit Platter

The Thai delight in bright color and lovely patterns whether in arrangements of fruit for a holiday party, in lengths of shiny silk, or in displays of fresh flowers.You can prepare this buffet
dessert quickly with the help of a friend or family member.

5 or more kinds of fresh and/or canned fruit, including lychees or rambutan, watermelon,
cantaloupe, honeydew melon, bananas, pineapple, and mango (if you use banana, make fairly large slices, cutting on the slant) fresh limes for garnish 1 can frozen limeade concentrate, thawed*

1. Choose a large platter, one that is big enough to hold a generous amount of fruit.

2. In the center of the platter, make a pile of lychees or rambutan.

3. Divide the platter into sections using pieces of peeled and sliced watermelon about 1 inch wide and 3 or 4 inches long to mark the sections. Cut all the remaining fruit into chunks. If you have a melon baller, scoop the flesh of one of the melons into balls for contrast.

4. Fill in the sections using a different fruit in each for a pretty pattern.

5. Cut limes into thin wedges. Fit the lime wedges around the outer edge of the platter to create a ruffle effect.

6. Pour 1/3 c. limeade concentrate into a 1-1/3. measuring cup and stir in 1/3 c. water. Using a pastry brush, brush the limeade mixture over the fruit. It will make the fruit shiny and will keep the banana from turning brown.

Preparation time: 30 to 40 minutes
Serves 8 to 10

* You will have extra limeade concentrate with this recipe. Mix the remaining limeade concentrate with water as directed on the can and serve as a drink.

Tropical Fruit Dessert

A refreshing do-ahead dessert nice enough for guests.

20-oz. can rambutan or lychees, in syrup, or 15-oz. can mango slices
1/2 c. coconut milk
2 tbsp. sugar
1 c. canned pineapple chunks, in syrup, chilled cracked ice (optional)

1. Drain fruit, reserving the syrup. If using rambutan or lychees, cut fruit in half. Chill until serving time.

2. In a little bowl, stir together 1 c. of fruit syrup, coconut milk, and sugar. Stir until sugar is dissolved. Cover this sauce and chill it.

3. Cut pineapple chunks in half.

4. At serving time, divide fruit evenly among 4 large or 6 medium dessert dishes. Pour chilled coconut sauce over fruit.*

Preparation time: 10 to 15 minutes (plus chilling time)
Serves 4 to 6

* If the weather or the room is hot, put ice cubes in a plastic bag and break up the ice. Spoon a few pieces of ice over each dish of dessert.

Galloping Horses (Pineapple Snacks with Pork-Peanut Topping)/Ma Hore

Thai cooks are constantly inventing new finger foods. Since finger foods take more time and work
to prepare than most main dishes, they are usually reserved for special occasions. But the work
will go fast if you set up a little assembly line with one person placing the fruit on the plate(s),
the second topping the fruit with the meat mixture, and the third adding the garnish.

1/3 c. dry-roasted peanuts
2 tbsp. vegetable oil
1 tbsp. minced onions
2 cloves garlic, minced
1/2 lb. lean ground pork
1 tbsp. sugar
1 tsp. salt
1/4 tsp. ground red, white, or black pepper
2 tsp. cornstarch combined with
2 tsp. cold water
72 bite-sized pieces of fresh or canned pineapple, about 1/2-inch
thick and 1 inch across (from 12 precut pineapple rings) fresh cilantro leaves for garnish

1. Using electric blender or food processor, chop peanuts very finely and set aside.

2. Using a heavy medium-sized skillet, heat oil over medium heat for 1 minute. Add onions and garlic and stir-fry 3 to 4 minutes, until soft but still golden.

3. Add pork and cook, stirring constantly to break up chunks, until no trace of pink remains. Stir in the peanuts, sugar, salt, and pepper.

4. Stir in the cornstarch mixture. Simmer over low heat, stirring occasionally, for 5 minutes, until
mixture is thick enough to hold its shape.

5. Lay out pineapple pieces on a platter or two. Top each with 1 teaspoon of the pork filling. Garnish each portion with a cilantro leaf.

Preparation time: 25 minutes
Cooking time: 15 to 20 minutes
Serves 36 (2 snacks each)

Thai Fried Noodles/Pad Thai

This noodle dish is popular in Thai restaurants all over the world. Most Thai families have their
own favorite version. Some cooks cut the noodles in 6- or 8-inch pieces so they will be easier to
fry, but the traditional Thai belief is that long, whole noodles bring long life. Since there are lots
of steps in making pad thai, ask a parent or older brother or sister to help you.

1/2 lb. narrow (? inch) rice noodles
3 to 4 tbsp. fish sauce
6 tbsp. granulated sugar
6 tbsp. white vinegar
1 tbsp. ketchup (optional)
1/2 lb. chicken, pork, or shrimp, or a combination
1/3 c. vegetable oil
2 to 3 cloves garlic, finely chopped
2 eggs
4 green onions, sliced
12 oz. fresh bean sprouts (4 3/4 c.)
3/4 c. ground roasted peanuts red pepper flakes lime wedges

1. Soften noodles by soaking in water, following directions on package. Drain noodles in a colander. They should be bendable and soft.

2. In a small bowl, mix fish sauce, sugar, vinegar, and ketchup (optional). Set aside.

3. Cut the chicken or pork into pieces about 1/8 -inch thick and 1 to 2 inches long. If using shrimp, cut out the black vein along the back of the shrimp.* Leave the tails on the shrimp.

4. Heat a wok or large skillet. Add the oil. Using both hands and hot pads or mitts, carefully tilt the wok so that the oil covers the inside.

5. Add garlic and stir-fry until golden—be careful, it can burn in no time.

6. Add the chicken or pork and stir-fry briefly until pink color is gone. If using shrimp, stir-fry only until they turn pink.

7. Meanwhile, in a small bowl, beat eggs with a fork. Pour eggs into meat mixture in wok and stir
lightly to scramble.

8. Add fish sauce mixture and continue stirring.

9. Add the softened noodles. Using a spoon in each hand, toss the noodles lightly to mix in the meat, garlic, and eggs. Add the green onions and u of the 10. bean sprouts. Cook, tossing
mixture gently, until sprouts are tender but still crisp. Turn onto a large warmed platter.** Garnish with the rest of the bean sprouts and the ground peanuts. Pass around little bowls of red pepper flakes and lime wedges so that each person can add the amount they like.

Preparation time: 30 to 40 minutes
Cooking time: 8 to 12 minutes
Serves 4 to 6

* If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward
the tail.Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.

** To warm the platter, put it in a sink full of warm water. Remove from water and dry the platter just before use.

Bananas in Syrup/Glooy Boud Chee

1/4 c. sugar
1/2 c. water
4 firm medium bananas, peeled,
halved crosswise, then quartered
1/8 tsp. salt
1 1/2 c. coconut milk

1. In a large saucepan, bring sugar and water to a boil over high heat, stirring constantly. Add bananas and reduce heat to medium. Cook, uncovered, for 8 to 10 minutes, or until bananas are tender.

2. Stir salt into coconut milk. Pour coconut milk over bananas. Serve at room temperature.

Preparation and cooking time: 15 minutes
Serves 4 to 6