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Salted Egg Pumpkin ~ 咸蛋金瓜

 A sweet and savoury dish which is very appetising.  Unlike the normal deep fried, these pumpkin slices are not.  Instead they are just panfried and coated with a creamy pumpkin sauce, rich in eggy garlic flavour and not too oily.  Partners well with plain white rice.



Salted Egg Pumpkin  ~  咸蛋金瓜 

Ingredients

  • 300 gm Japanese pumpkin, sliced to 1/4 inch thick
  • 1 salted egg
  • 2 Tablespoon oil
  • 3 pips of garlic, chopped
  • Some curry leaves
  • Bird eye chillies (optional)
Method
  1. Hard boil the salted egg.  Mashed the egg yolk and egg white separately.  Set aside.
  2. In a pan on medium heat, add in the oil, mashed egg yolk and fry till foamy.  Add in the chopped garlic and curry leaves.  Pan fry.
  3. Toss in the sliced pumpkin and pan fry, coating the pumpkin with the egg yolk mixture.  Add in the mashed egg white.
  4. Once the pumpkin is soft, throw in some chopped bird eye chillies,
  5. Dish up and serve.

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