This dish doesn’t actually use horse and it’s hard to understand why this dish means, “galloping horse”. However it is still a tasty dish!
Ma Hor (galloping horse)
- 200 grams Pork, ground lean
- 200 grams Shrimp, ground
- 50 grams Cane Vinegar Dati Puti Brand
- 20 grams Fish Sauce
- 30 grams Palm Sugar
- 25 grams Garlic, minced
- 5 grams White Pepper ground
- 10 grams Cilantro Stems/Roots
- 1 each Pineapple Cut into triangles or rings
- as needed Cilantro
- as needed Scallions
- as needed Thai Chili Julienne
- as needed Vegetable Oil
- In a mortar, grind the garlic, cilantro roots, and white peppercorn into a paste
- In a saute pan over medium high heat, add enough oil to coat the bottom of the pan. Add the paste and cook stirring constantly until aromatic.
- Add the ground pork and shrimp and cook. Once meat is cooked and there is a fond built in the pan deglaze with vinegar.
- Add the fish sauce and palm sugar and stir. Cook until becomes a thick syrup. Remove and let chill until thickens and moldable.
- Pineapple triangle: mold the pork and shrimp mixture into little balls that fit on top of each pineapple triangle. garnish with cilantro, scallions, peanuts, Thai chili.
- Pineapple rings: (Ref image) in the center of the ring, fill with pork and shrimp mixture. garnish with peanuts, cilantro, scallion, Thai chili.
I decided to start studying ancient Thai and Khmer dishes to try and get a better understanding of my families history. I fell in love with this dish when I first read about it and Ive made variations of it for competitions. It’s not a complicated dish to make and for the effort, it is delicious. Make this dish with your twist and tag us @lovefoodmore