Thai Pumpkin with Egg2013-05-27
- Yield : 1
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This is really taste recipe from Thailand. Better to use Thai pumpkin, but if you cannot find it out the best substitution is Japanese pumpkin.
- 2 cups Thai pumpkin (cut into bite-size pieces)
- 2 tablespoons garlic (chopped)
- 1 egg
- 8 small Thai chili
- 2 teaspoons white soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon white sugar
- 1/2 cup water
Take a small-sized pumpkin and remove outer skin and inner bits with seeds. Cut into bite-sized pieces.
Take a medium-sized fry pan and preheat it. Add oil and chopped garlic and stir until they turn golden brown. Then add chopped chili and cook for about 10-20 seconds.
Add the pumpkin and water, cover the pan and cook for 5 minutes until pumpkin cuts easily.
As soon as pumpkin is ready remove the cover and make the rest water to evaporate. Then add sugar and stir well.
Make some space for egg and crack, scramble it in the pan first, let it solidify, then coat the pumpkin. Add soy sauce and mix well.