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:
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
Pumpkin 500 g, cut into 3 cm cubes
Cooking oil 2 Tbsp
Sugar 1 tsp, or to taste
Fish sauce 1 Tbsp, or to taste
Thai basil leaves (bai horaphaa) for garnish
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.