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Recipe: Salted Eggs Pumpkin

As all of us are at home all of the time, either getting “cabin fever’ pacing up and down, the telly no longer charms, gardening is out of the question as you live in a flat and reading gets tedious, how about getting into the kitchen and whip up some delectables (we hope they will be!!) which are readily available and which most of my dear readers can purchase, even under the current MCO.

Preparing food and cooking is known to be a  calming activity, engaging the mind as well as the body. And as cooking for the family is all that is asked for during this stressful period, I will be posting recipes here on a daily basis for you to experiment with during the days ahead.

I cajoled my dear friend Margarita Lee (Ipohite) who currently lives in Sydney and who used to contribute recipes in these pages in the early days of Ipoh Echo, to ferret in her voluminous log of recipes and share some with us. Here is one of her easy recipes:

We know it can be difficult especially in the days to purchase salted eggs so we have included a recipe for making your own salted eggs which can be stored and used for 3 months.

Margarita Lee

Salted Eggs Pumpkin

By Margarita Lee

Ingredients:

  • 300g Pumpkin
  • ¼ tsp Salt
  • 2 Salted egg yolks (make your own recipe below)
  • 1 tbsp Cooking oil
Photo by Margarita Lee

Method:

  1. Peel the pumpkin and cut them into bite-sized chunks.
  2. Steam pumpkin for 10 minutes or until cooked
  3. Steam salted egg yolks and use a spoon to crush them finely.
  4. Heat up cooking oil in a pan, add crushed salted egg yolks and stir-fry until the mixture bubbles.
  5. After that, add pumpkin pieces and stir-fry them.

Note:

You can substitute pumpkin with bitter gourd.

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Instant Salted Egg Yolks

Ingredients:

  • 6 Eggs
  • Fine salt
  • 1 tbsp Chinese Wine
Photo by Margarita Lee
Photo by Margarita Lee

 

 

 

 

 

 

 

 

Method:

  1. Sprinkle a thin layer of salt in a clean container.
  2. Make a few indentations on the salt with an egg
  3. Separate the yolks well so there is no white at all attached, then carefully set them in the indentations.
  4. Sprinkle more salt on top of the egg yolks
  5. Sprinkle white wine on the egg yolk
  6. Leave it for one day
    The next day, remove the yolks. Wash them under cold water, dry them carefully on a kitchen paper towel.
  7. Steam or bake the egg yolk until cooked, keep in the fridge in an airtight container for up to 3 months.

 

 

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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