I first went to Thailand in 1997 and immediately fell in love with the country. Thailand at that time to me was mysterious and exotic, full of potentials and pitfalls.
Fast forward to 2010 and here I am after 13 years and many trips to the LOS sharing, with the help of my 
Stir-fried Pumpkin with Egg & Pork
Hi Everyone!!!
Did you miss me? Sorry it took me so long to post again…since January I’ve been working overtime a lot so make me tired and no time to post anything at all. Now I’m back and will find Thai recipe for you guys and also talk about Thailand some more Golf style!
Last week we went to Vietnamese grocery store in my town and I got a pumpkin. Then make me think about one of my favourite dishes which my mom usually make when I was young. Kind of remind me about my mom and I did make for Steve to try…and he said he likes it. Well well…not really sure because it is not my special dish because no spicy taste but for my idea not too bad though.
Alright are you ready…? Oh! I forgot to tell you I got an idea about taking the pictures while I was cooking too, so from now on it’s going to be much easier for you to follow along. What do you think?
Stir-fried Pumpkin with Egg & Pork Recipe
- a quarter of pumpkin
- 100 grams pork
- 1 egg
- 3 cloves garlic
- 2 Tbsp light soy sauce
- 1 Tbsp seasoning sauce
- 1 Tbsp fish sauce
- 1 tsp sugar
- 2 Tbsp vegetable oil
In the picture of ingredients I forgot to put the oil in there…sorry about that! Now it’s time to start
1. Peel the pumpkins, wash and cut into pieces.
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2. Slice the pork into bite-sized pieces and transfer to a mixing bowl. Marinate the pork with 1 Tbsp light soy sauce about 30 minutes. You can also choose to do this step first because it will take a while to cut the pumpkin. When you’re finished with the pumpkin then pork is already marinated too.
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3. Peel garlic, wash and chop.
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4. Place a wok over medium heat, add the oil and heat until hot, saute chopped garlic until golden and fragrant, and then add the pork.
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5. Stir the pork until done, add pumpkin and season to taste with light soy sauce, seasoning sauce, fish sauce and sugar.
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6. Stir thoroughly and continue cooking for a few minutes (use the ladle to cut the pumpkins – if they are cooked then they’ll be getting soft). Push all mixture back to the side of the wok, break the egg in and stir until done. Toss the egg with the pumpkin and stir until everything is done.
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7. Transfer to a serving dish and serve with rice.
I hope you like my recipe post with the pictures too…and enjoy. If anything you would like to tell me please feel free to give me a comment in here. See you next time!
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Hi Golf,
You said you made this non-spicy for Steve. How would you make it spicy at home? This looks really good and my DH and I love spicy foods!
Hi Golf! This looks delicious! Where do you find pumpkin this time of year?
Also, do you have a recipe for johk?
~Chani
That actually looks pretty good. You might have inspired me to buy a wok to add to the kettle I bought yesterday.
@Jen : Normally this dish wouldn’t be spicy but if you and your DH like spicy food you can follow other dish like Thai Beef Salad, Neua naam Tok, Naam Prik Ong or even Lon Dtao Jieow. And I will look forward to put some more dishes for you guys…just go ahead Subscribe and you will know when I have a new update menu!
@Chani : Thank you…I have no idea where did the guys from Vietnamese grocery store get the pumpkins from too. Made me surprise a lot when I saw it because I had been craving it. I do have a recipe for “Johk” or rice porridge, I’m planning to put this recipe soon too because it’s make me think about Boil rice some how.
@Matt : Good idea Matt…I’m surprised you don’t have it already since you’ve been living in Thailand for so long. Steve got this wok for me before I moved into the U.S. Have to thank my sweet husband a lot because this wok is very useful. The wok is the theme of Thai kitchen just like a mortar and a pestle.
Nice recipe. Would it be OK to use beef or prawns instead of pork? I’m not very keen on pork.
Hi Ben,
Yes…of course for prawns but I’ve never made with beef before and I think with chicken would be nice too. Talking about chicken I will post “Chicken Tandoori Recipe” sometime this week…if you like chicken don’t miss it…
Mmm… Chicken Tandoor sounds great. I was going to try it a couple of weeks ago, but misplaced the spices and need to pop down to Tooting for a refil.