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)

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Course Appetizer

Cuisine Thai

Ingredients

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

Instructions

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.

Notes

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

Ma Hor (Galloping Horse