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Pad Phuk Tong
fried pumpkin with pork

225 gr pork
350 gr pumpkin
6 cloves garlic
2 eggs
1 tbsp oysterdauce
1 tbsp kecap asin
1 tbsp Golden Mountain sauce
1 tsp palmsugar
60 ml chicken stock
3 spring / green onions
2 tbsp oil
Cut the meat into thin slices, the pumpkin in small cubes, the spring onions in 5 cm long pieces and chop the garlic fine.
Heat in a wok the oil and fry the garlic for 30 seconds. Then add the meat and fry it until done. Then add the pumpkin, the stock, the oystersauce, the kecap, the Golden Mountain sauce and the palmsugar and fry it for 3 minutes. Then spoon the eggs through and add the spring onions. Fry it for 1 minute more and serve with rice.

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