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

Cookbook | Ingredients | Recipes

Fuk-Thong Pad Khai (Fuk-Thong means pumpkin in Thai) 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 when purchasing the pumpkin it must be firm and heavy for its size. The best choice of pumpkin is Japanese pumpkin (kabocha). It is excellent for using in soups, stews and frys[1]. The flavor is sweet and tender. Pumpkin also has vitamin A, as well as, vitamin C, phosphorus, β-carotene, calcium and flour.

IngredientsEdit

ProcedureEdit

  1. To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Slice 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. Add the fish sauce, sugar, pepper, spring onion, oyster sauce, and stir.
  9. Serve with warm rice.

ReferencesEdit