A blog about food in Thailand
and elsewhere.



How To Make: Pumpkin Fried With Egg

Posted date:  June 27, 2006
3 Comments


Seeing as this dish was mentioned in the previous post, I thought I post the recipe here. It’s really a no-brainer and requires a few simple ingredients and a wok, but is one of my favorite Thai dishes. However I should clarify that when I say pumpkin I’m not talking about jack 0’lanterns, but rather Thai-style gourd-like pumpkins, which look like this:

2005-10-25_Nonthaburi_Th11.jpg

I reckon you can use a Western-style pumpkin if that’s all you’ve got, but to maintain authenticity, see if you can get your mitts on the real thing.

Pumpkin Fried with Egg
(Serves 4)

DSC_1586.jpg

Ingredients
Pumpkin 500 g, cut into 3 cm cubes
Eggs 4
Cooking oil 2 Tbsp
Sugar 1 tsp, or to taste
Fish sauce 1 Tbsp, or to taste

Thai basil leaves (bai horaphaa) for garnish

Method
Bring 1 l of water to boil in a large saucepan, and boil pumpkin until soft but not mushy, about 5-7 minutes. Drain and set aside.

While pumpkin is boiling lightly beat eggs together in a bowl. Set aside.

In a large wok over medium heat, add oil and fry pumpkin until heated through, stirring occasionally, about 5 minutes. Add sugar and fish sauce, stir to combine. Pour eggs over pumpkin and allow to set, without stirring, for about two minutes. Continue to cook at low heat, stirring mixture only occasionally.

Serve hot, garnished with basil leaves, with rice as part of a southern Thai meal.


3 Comments for How To Make: Pumpkin Fried With Egg


Hi there,

This looks delicious!

I hope you don’t mind my asking, but I have been meaning to ask you a question for some time… I was reading one of your previous posts on your visit to Fun Talop 7. One of the dishes was described as “This was also sour from the use of lime juice, and was fortified with khao khua, ground roasted sticky rice.”.

I have noticed that quite a lot of Thai food seems to have roasted sticky rice. Here are my questions:

1.) Is it just raw sticky/glutinous thai rice that has been roasted in a pan until golden then ground to a fine powder?
2.) What flavour/texture does this add to a dish? When is it best used (i.e. what types of dish)?

Thanks, and keep up the good work – your photo’s and descriptions are simply awe inspiring and brilliant!

Thomas.

Thomas: Thanks for the compliments. To answer your questions:

1. Yes.
2. It adds something of an earthy, smokey flavor, and a bit of a crunchy texture. It’s really only added in salad-type dishes from NE Thailand as far as I’m aware.

Cheers,

Austin

[…] found this recipe for Thai pumpkin and egg. I like pumpkin. I like egg. I like Thai food. Win win win situation. […]



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