Giveaways

Ma Haw (Thai Minced Pork and Shrimp Relish) http://rasamalaysia.com/ma-haw-thai-minced-pork-and-shrimp-relish/
May 09th, 2009 16 Comments

Ma Haw (Thai Minced Pork and Shrimp Relish)

PinterestFollow me
FacebookLike Me

Print

Ma Haw Recipe (Thai Minced Pork and Shrimp Relish on Fruit Segments)

Ingredients:

1/2 pineapple, hard skin trimmed away
1 orange, peel and white pith cut away and discarded
1 tablespoon minced cilantro roots, plus cilantro leaves for garnish
1 tablespoon chopped garlic
Scant 1/4 teaspoon white peppercorns (about 10)
1 tablespoon vegetable oil
4 ounces ground pork
2 ounces shrimp, peeled and deveined (about 1/4 cup finely chopped)
1/4 cup fish sauce
1/2 cup soft palm sugar
2 1/2 tablespoons chopped roasted peanuts
1/3 cup fried shallots
2 tablespoons finely minced red bell pepper or red jalapeño pepper

Method:

1)Cut the hard center core out of the pineapple and discard. Cut the pineapple into bite-sized triangle shaped pieces that are about 1/4-inch thick. Cut the orange in half lengthwise and cut the halves into 1/2-inch thick slices. Arrange fruit on a serving platter and set aside.
2)Pound the cilantro roots, garlic, and peppercorns in a mortar and pestle until you have a fine paste, set aside.
3)Heat the oil in a wok over medium-high heat. When the oil is hot, add the pork and cilantro root mixture and stir-fry until the meat is no longer pink. Add the shrimp and continue to cook until it is opaque white, 2 minutes. Turn contents of wok out into a small bowl.
4)Return the wok to the stove. Combine the fish sauce and palm sugar and cook over medium heat until the sugar is dissolved. Add the peanuts and continue to cook and stir until the mixture has thickened and is golden brown, 5 minutes.
5)Drain off the fat from the pork mixture and discard. Return the pork mixture to the wok and stir to combine with fish sauce mixture. Remove from heat, add the fried shallots, and stir to combine. Top each piece of fruit with a small amount of the pork mixture, garnish with minced red pepper and cilantro leaves, and serve immediately.

Note from Rasa Malaysia:

You can get Thai ingredients, cookware, and more online at Temple of Thai.

Tagged as:
LOVE THE RECIPE & PHOTOS? PLEASE SHARE:

16 comments... read them below or add one

  1. Janie says:

    This ma haw is very interesting, I don’t think I have seen it before at Thai restaurants in the US. Wish they offer these, I can already imagine how tasty they are.

  2. Nice recipe… never heard about “ma haw”, but I have everything to try it! Thank you sharing…

  3. NYMY says:

    Interesting recipe. I remember having this at a Thai restaurant in Thailand, but I think they use ground peanuts and ground pork. But the idea of ground pork and shrimp for ma haw sound equally tantalizing.

  4. Wu says:

    Ma Haw = galloping horses? I think it’s hilarious that’s the meaning of the dish in Thai. But then what can I say, some Thai dishes have really interesting names, for example my favorite son-in-law eggs. HAHA.

  5. At a glance, I thought the name of the dish is mohawk. Never heard of this but it looks very delicious and I can imagine the taste. Yummy.

  6. Thip says:

    This is first time I’ve heard about Ma-Haw.
    It looks delicious. :)

  7. Esther says:

    I have a recipe for this in my cookbook: “Real Thai” by Nancie McDermott. It uses ground pork and peanuts on pineapple. She has you use a “cilantro pesto”: cilantro, garlic, white or black peppercorns ground up.
    Nancie also notes that the literal translation of the dish is “horses of the Haw”; the Haw are a Yunnan tribe who long ago migrated into northern Thailand. Both yours and Nancie’s sound scrumptious, and I will try to prep yours and give feedback.

  8. Grace F says:

    These look like they would work great as an appetizer! I can see many combinations in my future!

  9. Anh says:

    Can you make the relish the day before and reheat the next day? Thanks!

  10. Anh says:

    Wow these are fabulous! I made them with ground turkey and didn’t have palm sugar on hand so used light brown sugar – the results were highly addictive..Thank you so much!

  11. Liz says:

    Hi there, If I was preparing pork and shrimp patties or won ton type dishes, could I use fish instead of shrimp?

  12. Beatriz Ariza says:

    Receta de Ma Haw (Thai Minced Pork and Shrimp Relish)

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!


Facebook  |  Email  |  RSS