Ma Hor Thai Dessert

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Ma Hor Thai Dessert as a Thai snack An ancient royal dessert that uses citrus fruits such as pineapples, tangerines, grapefruits and oranges, which are peeled and divided into pieces. Then overlap with a machine similar to rice crackers in the mouth of the pot or pork sago fillings. Just don't put dried beets or radishes, garnish with soy chilli or coriander.

 

Ma Hor is an ancient Thai Dessert. Originally, it was a side dish to eat with sour fruits such as pineapples. And as food in various ceremonies according to the beliefs of each locality especially the Thai community of Mon descent It has a sweet and salty taste of the pork intestines. It will help cut off the sour taste of the fruit. That will cause a mellow taste in the mouth within a single word. And if you don't have pineapple, you can use tangerines instead. But it is called the dragon Kap Kaew. In addition, there is also a use of mayon chid or kiwi that has a sour taste. It is popularly made during festivals, merit-making or other important ceremonies, especially in the Mon community.

 

There is a premise that Thai people in the past would regret the sour fruit but could not eat it for nothing. Thus making a sweet and salty filling that can be eaten together in a mellow way. Currently, it is quite difficult to find food. The horse is made up of two parts, the fruit body and the filling. Most of the fruit is pineapple, cut into bite-sized pieces. If it is an orange, the orange petals that have been peeled off the orange fiber will be cut into the middle. for the filling The filling is made from garlic, coriander root, pounded pepper and fried with oil until fragrant. Add palm sugar or sugar, minced pork or shrimp, salt or fish sauce and ground roasted peanuts Stir-fry until sticky together to get a sweet and salty taste. Before being molded into a ball and placed on the prepared fruit. After all, they put coriander leaves and chili peppers to decorate them beautifully.

 

- 2 coriander roots, sliced

- 1 tbsp peeled Thai garlic

- 1/2 teaspoon white peppercorns

- 1 tablespoon of vegetable oil

- 1/4 cup finely chopped shallots

- 1/4 cup pounded roasted peanuts

- 2 Phu Lae pineapples, peeled and sliced

- 2 Navel oranges, peeled and sliced

- 1 cup minced lean pork

- 1 tsp sea salt

- 2 tablespoons of coconut sugar

- Coriander leaves and red capsicum sliced ​​for garnish

 

1. First step, pound the coriander root. Thai garlic and white pepper together thoroughly. Ladle into a bowl and set aside.

 

2. Then set the vegetable oil pan on low heat. When it is hot, add the pounded ingredients and stir until fragrant. Add chopped shallots and stir fry until cooked. Adjust to medium heat, add minced pork, use spatula or spatula to avoid clumping, stir fry until cooked, season with sea salt and coconut sugar. Stir-fry until it starts to dry. Add pounded roasted peanuts Stir to combine again, turn off the heat, scoop the filling into a bowl, set aside until cool.

 

3. The last step Form the fried pork filling into bite-sized balls. Place the filling in the center of the pineapple and navel oranges. Garnish with coriander leaves and sliced ​​red capsicum and ready to eat.