“Mahore” (ม้าฮ่อ) is indeed a traditional Thai starter, though it is not as commonly known as some other dishes like satay or spring rolls. It is a beautifully presented, bite-sized appetizer that features a combination of sweet, salty, and tangy flavors. The name “mahore” translates to “galloping horses,” reflecting the quick and delightful flavor experience it provides.
What is Mahore?
Mahore consists of a savory, caramelized minced meat filling (usually pork or chicken) served on top of fresh fruits such as pineapple or orange segments. It is garnished with fresh herbs like cilantro and chili slices. The dish is a perfect example of Thai cuisine’s balance of flavors, combining the rich, savory filling with the fresh, juicy tanginess of the fruit.
Key Components of Mahore
- The Meat Filling:
- Made from ground pork or chicken.
- Flavored with shallots, garlic, palm sugar, fish sauce, and sometimes peanuts or ground roasted rice.
- Cooked until caramelized, creating a sweet-savory balance.
- The Base:
- Typically fresh pineapple slices, mandarin orange segments, or sometimes watermelon cubes.
- The fruit provides a refreshing contrast to the rich filling.
- Garnishes:
- Sliced fresh chilies for heat.
- Fresh cilantro leaves for a burst of herbal freshness.
- Toasted peanuts for extra crunch (optional).
Why is Mahore Unique?
Mahore is considered a royal Thai dish and is part of Thailand’s culinary heritage. It was historically served in Thai royal courts as a refined appetizer due to its intricate preparation and the skill required to balance its flavors. Today, it is a rare find but remains a beloved part of Thai culinary tradition, often served at special occasions or upscale Thai restaurants.
You could serve all three with toppings of different meats. The finest is cooked shrimp.
A Recipe For Mahore
Ingredients
For the Filling:
- 150 g ground pork, shrimp or chicken.
- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fish sauce (or soy sauce for a vegetarian version)
- 1 tbsp palm sugar (or light brown sugar)
- 1 tbsp roasted peanuts, finely crushed
- 1/2 tsp white pepper (optional)
For the Base:
- 8 small pineapple pieces (about 1 cm thick, cut into bite-sized rounds or wedges)
Garnishes:
- 1 red chili, thinly sliced
- 4 sprigs fresh coriander or cilantro
Equipment Needed
- Small frying pan or skillet
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Plate (for serving)
Preparation and Cooking Times
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Preparation
1. Prepare the Filling:
- Heat the vegetable oil in a small frying pan over medium heat.
- Add the shallots and garlic, cooking until fragrant and slightly golden (1-2 minutes).
- Add the ground pork or chicken, breaking it into small pieces with a wooden spoon. Cook until no longer pink (3-4 minutes).
- Stir in the fish sauce, palm sugar, and white pepper. Cook for another 2-3 minutes until the mixture is caramelized and slightly sticky.
- Mix in the crushed peanuts, then remove from heat. Let it cool slightly.
2. Prepare the Pineapple Base:
- Slice the pineapple into 8 bite-sized pieces. Arrange them on a serving plate.
3. Assemble the Mahore:
- Place a small spoonful of the filling on each pineapple piece.
- Garnish with a slice of red chili and a small cilantro sprig on top.
4. Serve:
- Serve immediately as a refreshing, sweet-savory appetizer.
Nutritional Information (Per Serving)
- Calories: ~180 kcal
- Protein: ~10 g
- Fat: ~9 g
- Saturated Fat: ~1 g
- Carbohydrates: ~15 g
- Sugars: ~12 g
- Fiber: ~2 g
- Sodium: ~450 mg
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