The everything thai cookbook: from pad thai to lemongrass chicken skewers, 300 tasty, tempting thai dishes you can make at home by Jennifer Malott Kotylo

Author:Jennifer Malott Kotylo [Jennifer Malott Kotylo]
Language: eng
Format: epub
Tags: Cuisine
ISBN: 9781580627337
Published: 2002-11-01T07:00:00+00:00

Add the vegetable oil to a large sauté pan and heat on high. Add the peppercorn-garlic mixture and stir-fry until the garlic just begins to brown.

Add the pumpkin pieces, stirring to coat.

Add the water and bring the water to a simmer. After the water has been reduced by half, stir in the fish sauce and sugar.

Continue to cook until the pumpkin is tender but not mushy.

Serve as a side dish.

Thai Pumpkins

In Thailand, the differences between pumpkins and squashes are not very well defined — they basically treat them all the same. The Thai version of a pumpkin is Fug Tong, but almost any fleshy hard squash can be substituted (with different, but delicious, results).

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