Ingredients
- One Pumpkin , weighing about 1 kg
- 3 tablespoons vegetable oil
- 3 large cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 4 large eggs
- ¼ teaspoon ground white or black pepper
Instructions
- Peel the pumpkin and cut it into quarters. With the
side of a spoon, scrape off the seeds and the fibers. Cut the pumpkin into
1-inch cube
- Put the vegetable oil in a wok, and set it over medium-high heat.
When the oil is hot, add the garlic; stir-fry until fragrant.
- Add the pumpkin to the wok along with the fish sauce. Cover it with
plain water and boil until the pumpkin is soft enough for you to pierce
the tip of a knife into it easily, yet still firm enough to hold it shape.
This should take about 10-15 minutes. The goal is to use the water to
soften the pumpkin and let it evaporate, so there’s no need to replenish
the water.
- Once the pumpkin is soft, make a well in the middle and crack the
eggs right into it; stir.
- Once the eggs are cooked, remove the wok from heat. Sprinkle the
ground pepper on top. Serve warm with rice.
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