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"