Way back in 1993, one of my English students gave me a copy of a recipe for this. Only problem was it had fish in it, and “Prohok” – a kind of salted, fermented fish paste. Over the years we’ve developed various ways of cooking it (and ingredients) and eat the basic idea at least once a week
You will need:
A gourd or chokos (winter melon or wax gourd not bottled gourd).
Tomatoes
Pineapple (fresh is best)
Tofu or other protein
Small onion
Chopped head cabbage (small amount)
Garlic
Fresh cilantro herb
Fresh galangal root (smashed a bit)
Sour tamarind paste.
Salt to taste.
Method:
Sauté onion and garlic, add gourd or chokos – (cut in pieces). Add galangal root and tamarind. When gourd is nearly tender, add the chopped tomatoes and protein.
Add chopped cabbage and salt / soy sauce to taste.
Lastly add pineapple pieces and chopped herbs.
Simmer a minute or 2 longer.