Comments on: Ma Haw (Thai Minced Pork and Shrimp Relish)

By: Beatriz Ariza

Beatriz Ariza — Wed, 26 May 2010 23:27:18 +0000

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

By: Rasa Malaysia

Rasa Malaysia — Sat, 15 Aug 2009 21:01:11 +0000

Well, fish is not ideal. Shrimp is best.

By: Liz

Liz — Tue, 11 Aug 2009 15:21:48 +0000

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

By: Rasa Malaysia

Rasa Malaysia — Tue, 16 Jun 2009 20:29:16 +0000

Thanks for feedback. Now we know we can subsitute ground turkey, too, for this ma haw recipe.

By: Rasa Malaysia

Rasa Malaysia — Tue, 16 Jun 2009 17:24:41 +0000

Yes, you can.

By: Anh

Anh — Mon, 15 Jun 2009 03:03:31 +0000

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!

By: Anh

Anh — Sat, 13 Jun 2009 16:11:04 +0000

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

By: Grace F

Grace F — Tue, 12 May 2009 18:57:39 +0000

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

By: Christelle

Christelle — Mon, 11 May 2009 23:39:49 +0000

These look cute :)

By: Esther

Esther — Mon, 11 May 2009 23:16:56 +0000

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.