Sunday, 6 December 2015

Tasty Butter Salted Egg Yolk Pumpkin

I always used pumpkins for sweet recipes like cakes, desserts or snacks.  Very seldom I will turn them into something savory.  Thanks to a friend that had given me a part of a big pumpkin that she had bought and asked me what am I going to make.  That's a good question and took me a while of thinking.  There comes this recipe surface in my head. 

This tasty fried pumpkin recipe was adapted from a Malaysian celebrity chef, Chef Amy Beh a few years back when she was conducting a cooking workshop.  The special about this recipe is the creamy sauce blend with cooked salted egg yolk.  The aroma of the curry leaves and the little spicy taste of the bird chillies has made the whole dish taste so superb! You must give a try!


500g pumpkin, cut into short strips
4 tbsp butter
4 salted egg yolks, steamed for 5 minutes and mashed
200ml evaporated creamer
8 bird chillies, crushed
3 stalks curry leaves

Oil for deep frying

1/2 tsp salt
1 tsp sugar
1 tsp chicken stock powder

Batter (combined)
20g cornflour
10g custard powder
150g plain flour
1 1/2 tsp baking powder
30g rice flour
250g water


1.  Combine all dry batter ingredients in a mixing bowl and pour in water, mix gradually.  Stir until smooth.
2.  Dip pumpkin pieces into the batter and deep fry in high heat oil until crispy and golden.  Once done, set aside.
3.  Preheat a wok or a pan, melt butter.  Add in bird chillies and curry leaves, fry until aromatic.
4.  Add in mashed salted egg yolk and stir briskly.  Pour in evaporated creamer and keep stirring.
5.  Season with salt, sugar and chicken stock powder.  
6.  Pour in fried pumpkin pieces and toss well over high heat until well mixed.  Dish out the serve immediately.

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