Mah ho thai galloping horses recipe
Mah Ho Thai Galloping Horses recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Featured image is generic and does not represent the final look of a dish.
Ingredients
| 100 g | pork, minced |
| 100 g | chicken breast without skin, minced |
| 100 g | prawns, raw, minced |
| some | salt |
| some | oil for frying |
| 240 ml | palm sugar (or brown sugar) |
| 120 ml | fish sauce |
| 120 ml | deep-fried shallots |
| 120 ml | deep-fried garlic |
| 4 tbsp | peanuts, roasted, ground |
| ½ | pineapple, peeled, core removed |
| handful | coriander leaves |
| 1 long | red chilli pepper cut in half lengthwise, seeds removed, sliced |
| For the paste: | |
| 5 | coriander roots, chopped |
| 1 pinch(es) | salt |
| 5 clove(s) | garlic, peeled |
| 1 tbsp | white peppercorns |
Instructions
Fry all in a little oil separately: the minced pork, chicken and prawns, each with a pinch of salt. Drain and cool.
Make the paste: Pound all ingredients in a mortar until fine. Fry this paste in 3 tablespoons of oil until golden and fragrant. Add palm sugar and fish sauce and simmer gently for a few minutes until it thickens.
Add pork, chicken and prawns and simmer for a few minutes. Stir to prevent the meat from clumping. I used a blender to break up the clumps. Add half of the deep-fried shallots and garlic and the roasted peanuts, and simmer until reduced to a sticky paste. It should taste sweet, nutty and salty. You may have to add more sugar, depending on the kind of sugar you use.
Remove from the heat and finish with the remaining shallots and garlic and roasted peanuts. Put to one side to cool – the mixture will solidify considerably. This will take some hours.
Slice pineapple and cut crosswise into triangles. When ready to serve, roll pieces of the mixture into small balls and top the pineapple slices. Using toothpicks is recommended. Decorate with coriander leaves and shredded chillies.
Preparation time:
ca. 1 hr
ca. 30 min
medium
n/a
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