Cookbook:Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)

Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)
Difficulty

Cookbook | Ingredients | Recipes

Fuk-thong pad khai or Thai stir-fried Pumpkin with egg is a delicious and simple Thai dish. It usually served with warm rice. Pumpkin is the main ingredient, and the pumpkin must be firm and heavy for its size. The best choice of pumpkin is Japanese pumpkin (kabocha), which is excellent in soups, stews, and stir-fries. The flavor is sweet and tender.

Ingredients

• 400 g Japanese pumpkin (kabocha)
• 2 Tbsp vegetable oil
• 1–2 cloves garlic, minced
• 150 g minced pork or chicken
• 2 eggs
• ½ tsp fish sauce
• ¼ tsp sugar
• 1 pinch pepper
• 1–2 Tbsp chopped spring onions
• 1 Tbsp oyster sauce

Procedure

1. To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Cut the pumpkin into 1-inch cubes and wash well with water.
2. Place pumpkin in a saucepan, and cover with water. Bring to the boil and cook until tender. When it is soft, drain the water.
3. Heat the oil in a pan, and fry the garlic until it becomes lightly browned and fragrant.
4. Add the minced pork to the pan, and let cook until the pork is nearly cooked through.
5. Add the cooked squash to the pork.
6. Crack the eggs into the pan.
7. Once the eggs are cooked, stir with pumpkin and minced pork.
8. Stir in the fish sauce, sugar, pepper, spring onion, and oyster sauce.
9. Serve with warm rice.