Ma Hor (Pineapple Burger)

Tested Recipe with Slight Adjustment Adapted from Chef Korn’s Thai@home



8 pieces pineapple (cut into quarters and remove the center part)

½ cup minced chicken

½ cup minced preserved radish (sweet chai po)

2 tbsp chopped garlic

1 tsp white pepper corn

4 coriander’s root (chopped)

2 tbsp palm sugar

1 tsp fish sauce

½ cup crushed peanut

3 tbsp cooking oil

1 tbsp sliced red chilli

Some coriander leaf

Preparation Instructions:

  1. Pound the garlic, white pepper corn and coriander’s root together until minced.
  2. Heat up the cooking oil in a wok over medium heat, fry the garlic mixture in the wok until fragrant and turns to golden brown.
  3. Add minced chicken, preserved radish, stir and mix well.
  4. Add palm sugar and fish sauce, reduce the heat and simmer until it is dry and turns darker in color, then add crushed peanuts. Set it aside until its cold.
  5. Take some filling to top on the pineapple quarters, garnish with coriander and sliced chilli. Serve.




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