ม้าฮ่อ (Ma Hor)

A Classic Thai One-Bite Wonder

Ma Hor is a traditional Thai snack that showcases the elegance and intricacy of royal cuisine. It features a savory-sweet filling placed on top of juicy, tangy fruit like pineapplea harmony of contrasts in a single bite.

From Old Cookbooks to Culinary Heritage

Ma Hor appears in Thailands oldest printed cookbook, Mae Krua Hua Pa, written by Lady Plien Pasakornwong during King Rama Vs reign. This attests to its role as a refined appetizer in the royal and noble households of early Rattanakosin.

From Som Chun to Ma Hor

Historians believe Ma Hor evolved from an older snack called Som Chun, a mix of sour fruits (like mango, lychee, pineapple) tossed with fish sauce, palm sugar, dried shrimp, and garnished with crispy shallots and peanuts. Over time, it was refined into Ma Hor, with a stir-fried filling of pork, dried shrimp, peanuts, palm sugar, and spices, served on sliced pineapple or citrus fruits.

Flavor Complexity in a Single Bite

The brilliance of Ma Hor lies in its sweet, salty, tangy, and nutty profileall harmonized in one bite.

Fruits used for the base include:

• Pineapple (original)
• Orange
• Pomelo
• Marian plum (Mayongchid)
• Kiwi

Whats in the Name Ma Hor?

Theres no definitive explanation for the name Ma Hor, though some speculate it may relate to Thai expressions like "ma deed ka-lok" (a wild horse), referencing the snacks bold and surprising flavor.

A Revival of Thai Culinary Heritage

Though rarely seen today due to its labor-intensive preparation, Ma Hor is gaining renewed attention from chefs and foodies interested in reviving traditional Thai cuisine. It's now served in:

• Modern Thai fine dining
• Thai fusion cafes
• Elegant hors doeuvres at weddings and formal events