Ma Ho – Galloping Horses


This is a Thai recipe, and you won’t find it at side of the road restaurants.  Look up-market for this.  It can be made with different fruits.  I believe the pineapple version is best, and incidentally the easiest to prepare.  This is truly something very Thai and very different.  I will guarantee your guests will want the recipe.  Some cooks grind and chop the pork themselves, but pork mince is fine.

IngredientsServes 4
as an appetizer
Pork mince250 gm
Garlic5 cloves
Fresh coriander4 roots
Olive oil2 tbspns
Roasted peanuts, coarsely ground3 tbspns
Fish sauce1½ tbspns
Ground black pepper1/8 tspn
Palm sugar4 tablespoons
Fresh chili, seeded and chopped1
Chopped fresh coriander leaves2 tbspns
Pineapple sliced fresh

Cooking Method

Chop the pork very finely, removing any gristle or bone.  Crush garlic and coriander roots and fry on low heat in the oil.  When garlic turns golden add the pork, peanuts, fish sauce, pepper, sugar, chili and coriander leaves and continue to stir fry until the mixture is well cooked, dark brown in color and quite dry.

Cut the pineapple into bite sized pieces and pile the pork mixture on top and serve as an unusual hors d’oeuvre.