by Ketsanee Seehamongkol
A good book to understand what you see in the Thai markets.
Khun Nived’s Fak thong sang taya:
Take one small pumpkin (Cucurbita moschata, the only species that can stand the heat in the Chiang Mai valley).
Cut out a slice of the top. Save this slice as a lid.
Scoop out seeds and fibres.
Thoroughly mix 2 duck eggs (or chicken eggs), 0.5 dl of coconut milk and 2 tea spoons of sugar.
Pour the egg mix into the hole, put the pumpkin in a steamer and cover with banana leaves (not the pumpkin lid).
Put the pumpkin lid on the side.
Let it steam for one hour.
Serve with the pumpkin lid.