March 18, 2011
I found this recipe for Thai pumpkin and egg. I like pumpkin. I like egg. I like Thai food. Win win win situation. The dish was quick and easy to make, filling, flavorful, and went wonderfully with a bowl of rice. I think it’ll be a frequent dish at Chez Louise. I might have gone a little heavy handed on the chiles (or maybe the bird-facing-sky chiles were just more spicy than I expected) and veggie fish sauce, but it still turned out okay. The hardest part was cutting the pumpkin while it was raw. A heavy bone-cleaver is great for this task.
I wasn’t feeling the Thai basil, so I subbed in green onion instead.
