Mah Ho – Galloping Horses

Ingredients for 1 servings:

• 100 g minced pork
• 100 g minced chicken (breast or thigh without skin)
• 100 g shrimp(s), raw, chopped
• some salt
• oil
• 1 cup palm sugar, or brown sugar
• ½ cup(s) fish sauce
• ½ cup shallot(s), diced, fried
• ½ cup garlic, finely chopped, fried
• 4 tbsp peanuts, roasted and ground
• ½ pineapple, cleaned
• 1 large red chili pepper(s), halved lengthwise, pitted, cut into very fine strips
• 1 handful of coriander leaves
• 5 coriander roots, scraped
• 1 pinch of salt
• 1 tbsp white peppercorns

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 10 minutes

by David Thompson, minced pork, chicken and shrimp on pineapple

Brown the following ingredients separately in a little oil with a pinch of salt each: pork, chicken, and shrimp. Drain and let cool. Crush all the ingredients for the paste in a mortar and pestle until a fine paste forms. Heat 3 tablespoons of oil and fry this paste until golden yellow and fragrant. Add the palm sugar and fish sauce and simmer gently for a few minutes until thickened. Add the pork, chicken, and shrimp and let simmer for a few minutes, stirring frequently to prevent lumps from forming. I used an immersion blender to break up the lumps. Add half each of the fried shallots, garlic, and peanuts and simmer until a sticky paste forms. It should taste sweet, nutty, and salty. Remove from the heat and stir in the remaining shallots, garlic, and peanuts. Set aside and let cool. The mixture will firm up considerably once it cools, but this will take a few hours. Slice the pineapple and then cut it into triangles. Just before serving, roll the cooled mixture into small balls and place them on the fruit pieces with toothpicks. Garnish with coriander leaves and strips of red chili. Serve immediately as a snack.