Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
rom pan.
Note:Preparing Fresh Pumpkin.
There are many different
arefully peel and seed the pumpkin.
Cut into chunky 2
50 degrees. Place the whole pumpkin, if it will fit, or
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
Make up cheese sauce according to packet directions.
Layer potato, pumpkin, bacon & onion.
Pour over 1/3 cheese sauce.
Repeat until all ingredients are used.
Sprinkle grated cheese on top.
If using fresh pumpkin, peel, remove seeds, cut into
Peel and seed fresh pumpkin. Cut into chunks.
Saute
ll are tender, add roasted pumpkin and cook about 8 to
eeds and stringy portions. Cut pumpkin into chunks. In saucepan over
arge bowl stir together eggs, pumpkin, and half-and-half.
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use
veral ways to cook the pumpkin; just choose use your
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
If using fresh pumpkin the original recipe states: Bring
ver medium heat. Add the pumpkin, brown sugar, and curry powder
cups water over the pumpkin so the cubes are floating
f water. To use the quick method, rinse the beans and
Thoroughly wash and clean 1 pie pumpkin.
Bake pumpkin whole in 325\u00b0 oven for 2 hours until brown and soft to the touch.
Pick stem off and peel skin away (peels off like paper).
Scoop out seeds.
Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
Stir in whipping cream; cook until heated through.