Pad Phuk Tong

Thai stir fry pumpkin, very simple dish but extremely delicius!

Ingiderents:
-pumpkin 100 gr, remove the sead and slice thin
-red thai chili 2, slice
-garlic 2, crushed
-white papper 1/2 tsp
-fish sauce 2 tsp
-salt and sugar little for taste
-egg 2
-spring onion

Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown then add chili. Add pumpkin seasoning salt and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done. Break the eggs into the wok and stir, add spring onion and fish sauce, remove from heat and serve with steamed jasmine rice

kangkong stir fry

Last weekend we dine out in Thai resto, menu what we have order was kangkong stir fry. I tried once and i enjoy it. I was trying to made it at home evedently was perfect taste for me :D

kangkong, 2 bundle
shripm, 200 gr remove the head
1 tablespoon sesame oil
4 cloves garlic
1 onion choped
5 thai red chili, slice
2 tablespoon soy sauce
1 tablesponn fish sauce (optional)
water as required
sugar, white papper and salt

1. Wash, trim and dry kangkong.
2. In a wok or skillet, heat oon sesame oil over medium-high heat.
3. Add chopped onion, chopped garlic cloves and chili.
4. Stir-fry for a minute or so until the onion begins to turn translucent then add shrimp, stir for 3 min and add little water as required.
5. Add the kangkong, finely chopped bird chili pepper, water and soy sauce.
6. Continue to stir-fry just until the kangkong wilts, about another minute.
7. Season with salt, white papper and salt
8. Serve