Pumpkin with salted egg yolk - Easy Malaysian Chinese recipe

salted egg yolks

🥗Healthier: tofu

💰Cheaper: hard-boiled eggs

Tofu can provide a similar texture, while hard-boiled eggs are more economical.

Cut the pumpkin into rectangular pieces and remove the seeds and skin.

Transfer the pumpkin pieces to a mixing bowl.

Add salt to the pumpkin and mix, then leave it aside for about 15 minutes.

Remove the dark color layer from the salted duck eggs and clean them with water.

Boil the salted duck eggs in water for about 8 to 10 minutes.

Remove the eggs from the water, shell them, and separate the white from the yolk.

Mash the salted egg yolks in a bowl.

Coat the pumpkin pieces with cornstarch.

Heat oil in a pan to medium, about 150°C.

Shallow fry the pumpkin pieces in a single layer until the color changes, then remove them and place on a paper towel.

Heat more oil in a wok or pan and sauté the chopped garlic.

Add the mashed salted egg yolks to the pan and cook until they start to melt and bubble.

Return the fried pumpkin to the wok and mix with the egg yolk sauce.

Optionally, add a splash of Chinese wine, green onions, and red bell pepper for color.

Dish out the pumpkin with salted egg yolks and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens