½ cup Grilled serpent-head fish or any kind of white flesh fish meat, break into chunks
1 cup Ivy gourd leaves (bai tam lung)
to taste Fish sauce
as needed Ground pepper
1 cup Mint basil leaves (bai mang lak)
Gaeng Liang Paste, Ingredients:
¼ cup Shallots, sliced
1 Tbsp. White peppercorns
1 Tbsp. Shrimp paste (ka pi), roasted until fragrant
¼ cup Grilled serpent-head fish or any kind of white flesh fish meat, break into chunks
Make a paste by pounding together in a pestle and mortar, shallots, white peppercorns and shrimp paste (ka pi).
Boiled the water in sauce pan, dissolve the prepared paste in boiling water. Bring back to a boil.
Add pumpkin pieces, bring water back to boil then add the sponge gourd and allow the water to boil again. Add ivy gourd-leaves and ground dry shrimp. Adjust seasoning with fish sauce and ground pepper.
Before serving add mint basil leaves (bai mang rak) and immediately take off heat.
A. Any kind of non aromatic gourd family vegetable can be substituted for sponge gourd.
B. Ivy gourd leaves: any green slightly bitter vegetables can be substituted. (Spinach, kale etc.)