Ispent an evening with Tik, my guide in Kanchanaburi province, and his wife, Gla Porn Ongad, cooking countless dishes. This one was so simple and good that I felt it had to be included in the book. The pumpkin is most commonly known as “Kobocha,” which is actually the Japanese name for this very firm, sweet, greenskinned squash with orange flesh. Some cooks peel only the outer green coating, leaving a small sections of the dark skinned under-layer remaining. It looks quite attractive and the flavor is a bit more earthy.
© 2008 Robert Danhi. All rights reserved.