Galloping horse & Crystal Dragon – Fruits Served with Sweet and Savory Peanut Sauce (มังกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw)

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By: Hanuman, Thaan Khun and Chef Thapakorn Lertviriyavit (Gorn)

This page is also available in: Thai

Crystal Dragon – มังกรคาบแก้ว
(mohng gaawn khaap gaaeo)

ม้าฮ่อ ; maa haaw

Galloping Horse – ม้าฮ่อ
(maa haaw)

This is a recipe for a Thai snack or an appetizer recipe; we decided to write about before it is totally transformed by the hands of Thai chefs, as well as the forces of time.

Sweet and sour fruit slices are served with a nutty, sweet-savory condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish.

The paste-like condiment is typically made from the Three Kings of Thai cuisine (coriander root, garlic and ground white pepper) fried together with chopped shallots, minced pork belly and shrimp meat, along with crushed roasted peanuts, and seasoned with fish sauce [or salt], and palm sugar.

ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw

The Thai spelling varies. It can be written either as ม้าฮ่อ [the common way] or as “ม้าห้อ”.

The names Maa haaw (when using pineapple) or Mohng gaawn khaap gaaeo (when using sweet orange or tangerine) offer no clues as to the origin.

We also weren’t able to find any other similar Thai recipes that utilize this particular combination of ingredients, other than steamed sako dumplings filled with pork (สาคูไส้หมู saa khuu sai muu) which use a similar filling with only the addition of salted daikon radish.

The Mon people, an ethnic group of Burma, serve a similar snack in their ceremonies or when they make merits. They use sour fruit, and top them with a similar condiment made from frying together pork, shrimp, salt, ground chilies, roasted coconut and peanuts.

Thus, we tend to believe that this dish was introduced to the Thai culinary repertoire by the Mon people of Burma.

This topping was called phrik ga gleuua (พริกกะเกลือ)

Nowadays, the term phrik ga gleuua refers to a simple, dry mix of salt and chili offered by every fruit vendor as a dipping condiment for the fruit. However, in the old days, grated and roasted coconut was also used in phrik ga gleuua.

A variation
In the memorial book for Than Phuu Ying Gleep Mahithaawn (1876-1961) (ท่านผู้หญิงกลีบมหิธร), the wife of Jao Praya Mahithaawn, who served as the justice minister in the 1930s, we found a recipe for Maa haaw that calls for minced pork belly, garlic, coriander roots and white peppercorns, seasoned with ground coriander and cumin seeds before being deep-fried into small, round balls.

ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw

Lady Gleep Mahithaawn’s deep fried version of maa haaw
ม้าห้อของท่านผู้หญิงกลีบมหิธร

Preparation tips:

  1. Slice the fruits into bite-size pieces. Use your skills to create any shape you wish; if time permits, you can also carve the fruits into any shape you desire.
  2. Use a pestle and mortar to roughly crush the peanuts. Do not be tempted to use a food processor – it will ruin the final texture of the paste.
  3. You can introduce extra complexity to the paste by adding honey or even a squeeze of bitter orange (som.za ส้มซ่า) for an aromatic tangy touch that will blend nicely with the fruit’s acidity.
  4. Suitable fruits are pineapple, sweet orange, tangerine, pomelo, sweet mango, star fruit, Malay apple, heirloom Ampawa lychee or even strawberries.

(Did you know: Chinese merchants brought heirloom lychees from China and began growing them in the Ampawa district of Samut Songkhram province some 200 years ago.)

5.0 from 1 reviews
Galloping horse & Crystal Dragon - Fruits with Sweet and Savory Peanut Sauce Recipe
 
Prep time
Cook time
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Sweet and sour fruit slices are served with a nutty, sweet-savory condiment that balances the fruits’ natural tartness, and decorated with coriander leaves and julienned fresh long red pepper for a sophisticated finish.
By:
Recipe type: Appetizer
Cuisine: Thai
Serves: 40-50

Ingredients

 
  • 1 cup Pork belly, minced
  • 1/2 cup Shrimp meat, minced
  • 2 tablespoons Shrimp tomalley
  • 1/2 cup Roasted unsalted peanuts, crushed
  • 1 tablespoon Coriander root
  • 1 tablespoon Thai garlic
  • 1 tablespoon White peppercorns
  • 3 tablespoons Shallots, sliced finely
  • 1 teaspoon Salt
  • 3 tablespoons Fish sauce
  • 3/4 cup Palm sugar
  • 3 tablespoon Oil for frying
Fruits
  • Sweet Orange or Tangerine
  • Malacca Queen Pineapple or any other Pineapple variety
  • Or you may use: pomelo, sweet mango, star fruit, Malay apple, heirloom Ampawa lychee, strawberries, or any other sour-sweet fruit
Method
  1. Prepare coriander root, Thai garlic, white peppercorns and finely chopped shallots.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  2. Put salt in pestle and mortar.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  3. Add coriander root, Thai garlic, and white peppercorns.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  4. Pound to a fine paste.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  5. Set the Three Kings paste aside.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  6. Using a knife mince the pork belly, and set aside.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  7. Remove the shrimp heads and collect the tomalley.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  8. Peel the shrimp and crash them with a heavy knife. It will improve their texture.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  9. Using a knife mince the shrimp.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  10. Set aside the pork, shrimp and tomalley.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  11. Using a pestle and mortar roughly crush the peanuts.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  12. In a brass wok, fry the Three Kings paste in oil until fragrant.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  13. Add minced shallots.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  14. Fry over medium-low heat until the shallots become transparent.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  15. Add the minced pork belly and fry until cooked.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  16. Add the shrimp meat and tomalley.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  17. Keep frying until the shrimp are cooked.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  18. Add palm sugar.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  19. Add salt.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  20. Add fish sauce.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  21. Cook the mixture over low heat with constant stirring.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  22. When the mixture thickens, add the crushed peanuts.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  23. Keep stirring over low heat.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  24. The mixture is ready when it thickens and becomes malleable.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  25. Pick coriander leaves and keep them in cold water.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  26. Cut the long red chili pepper into thin slices or juliennes.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
Cutting the Orange
  1. Using a sharp knife cut a straight line to remove the seeds from the orange slices.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  2. Make an incision on the back of the orange slice.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  3. The final shape.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
Pineapple triangles
  1. Peel the pineapple and shape it into a square block.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  2. Cut it into 0.5cm thick slices.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  3. Cut each slice into equilateral triangles.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
Pineapple spoons
  1. Peel the pineapple and shape it into a square block, divide into two halves as shown in the picture.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  2. Divide each slice again as shown in the picture.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  3. Lay the pineapple slice on the cutting board, use a knife to cut a long incision under the tip and round down toward the end.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  4. You will achieve a spoon-like shape pineapple slices.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  5. serve.
    ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw
  6. ม้งกรคาบแก้ว กับ ม้าฮ่อ ; mohng gaawn khaap gaaeo + maa haaw

 

1 comment… add one
  • Mayuree Black Mar 7, 2016, 10:51 am

    ไม่ลองทำไม่ได้แล้วน่าทานมากค่ะ เนื้อหาก็สนุกสนานได้เกล็ดความรู้ด้วย ขอบคุณนะคะ สำหรับสูตรอาหารและบทความดีๆ:)

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