Angled Gourd Stir-Fry

By on March 17, 2011 in She Deglutenizes, She Fries, She Thais


Like many Thai people who have coconut, mango, or banana trees in their homes, both sets of my grandparents had lots of fruit trees in their homes. Their herb gardens also grew all year round with various herbs sprouting new leaves ready to be picked every week. Once in a while — just for kicks — we even grew some vegetables that we could have easily obtained from the market.

Angled gourds were among those vegetables. When some gourds were ripe for the picking, we would make this and serve it as part of dinner.

Angled Gourd Stir-Fry (ผัดบวบ) with Shrimp and Eggs
Serves 4
Printable Version

2 lbs angled gourds, peeled and roll-cut (see instructions here)
1/2 large shrimp, peeled and deveined
3 large eggs, lightly beaten
2 large cloves garlic, minced
2 tablespoon vegetable oil
1 teaspoon of chicken bouillon granules (optional)
Fish sauce, to taste
A tiny pinch of ground white pepper

  • In a wok, over medium heat, fry the minced garlic in vegetable oil just until it becomes fragrant.
  • Add the gourds, chicken bouillon granules (if used), and about 1/2 tablespoon of fish sauce. Cook, covered, for about a minute just to soften the gourds somewhat.
  • Add the eggs and the shrimp to the wok. Crank up the heat to medium-high. Stir. Cover for about a minute or until the shrimp is cooked.
  • Do a taste test. Add more fish sauce, if necessary.
  • Sprinkle a pinch of ground white pepper on top. Serve with steamed jasmine rice.

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    Thai Three-Flavored Sauce: The Newbie-Friendly Sauce That Can Be Used in Many Dishes

    By on March 9, 2011 in She Drizzles and Smears, She Stocks a Thai Pantry, She Thais


    This post will make much more sense to you if you have read a short article which I’ve recently written on five basic Thai ingredients that can be used in hundreds of variations. So, can I invite you to take a brief excursion over there before you continue reading? When you’re done, please come back here; I’ll be waiting for you with a plate of fried fish and a jar of sauce. Continue Reading →

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    Thai Soured Pork Ribs – Naem Si Krong Mu (แหนมซี่โครงหมู)

    By on February 18, 2011 in She Deglutenizes, She Jams and Pickles, She Stocks a Thai Pantry, She Thais


    After I teased you with a preview of Naem in one of the recent posts, quite a few impatient emails have come in asking for a full post on this cured meat, one of the most delicious charcuterie products Southeast Asia has to offer. While the enthusiasm is encouraging, I strongly believe that if you’re someone who has never eaten naem (แหนม), let alone made it from scratch, it’s best that you take one baby step at a time. After all, we’re talking about fermented pork meat that is traditionally served raw; even those who grew up eating it rarely make it at home.

    The type of naem most commonly found in Thailand, Vietnam, and Laos is soured ground pork (sometimes with pork skin slivers added to it). However, at least in Thailand, another sub-category of naem is just as popular. Chief among the members of this sub-category is soured pork ribs (แหนมซี่โครงหมู). Continue Reading →

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