Galloping Horses

This traditional Thai appetizer tops fresh pineapple slices with a sweet-savory-nutty mixture of ground pork mixed with green onions, cilantro, and peanuts. Its name, ma hor or mah haw in Thai, literally translates as "horses of the Haw people," a tribe that immigrated to Thailand from China. You can serve this dish at room temperature; for best results, do not prepare the pork mixture more than a few hours in advance.


9 servings (serving size: about 1/4 cup pork mixture and 4 pineapple pieces)

Recipe from

Cooking Light

Nutritional Information

Calories 105
Caloriesfromfat 30 %
Fat 3.5 g
Satfat 0.7 g
Monofat 1.6 g
Polyfat 0.9 g
Protein 8.7 g
Carbohydrate 10 g
Fiber 1.2 g
Cholesterol 23 mg
Iron 0.8 mg
Sodium 229 mg
Calcium 10 mg


1/4 cup dry-roasted peanuts
1/3 cup chopped green onions
1/4 cup fresh cilantro leaves
1 tablespoon sugar
1 tablespoon fish sauce
3 garlic cloves, chopped
1 serrano chile, halved
12 ounces pork tenderloin, trimmed and coarsely chopped
Cooking spray
1/4 teaspoon salt
9 (1/2-inch-thick) slices pineapple, each cut into quarters


Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside.

Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside.

Place pork in food processor; process until coarsely ground.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.

Ann Taylor Pittman,

Cooking Light

September 2004
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