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)

Course Appetizer
Cuisine Thai


  • 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

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