-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 cm thick rings & then cut the rings into 1 cm X 4 cm 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"