Deep-fried pumpkin with salted egg – the star of the table

Pumpkin with salted egg and a simple steamed pomfret makes for a delicious and complete meal. (KY Speaks pic)

This dish was originally on the menu of a restaurant in Klang and since it was both unusual and delicious, an attempt was made to re-create the magic at home.

This recipe, while not tasting exactly like the one served at the restaurant, is pretty decent all the same.

So, if you want to try something perhaps a little different at home, this recipe should fit the bill.

Ingredients (Serves 2-3 persons):

• Half a small pumpkin
• 1 salted egg yolk
• 4-5 chili padi
• Curry leaves
• Half a cup of flour
• Dash of salt to taste
• Enough cooking oil for deep frying

Preparation might be a little time-consuming but the end result is worth the extra effort. (KY Speaks pic)

Method

• Cut pumpkin into bite size slices and coat them in flour.
• Heat up oil and deep-fry the pumpkin till golden brown
• Crush salted egg yolk with a spoon.
• Heat up two spoons of cooking oil and fry the egg yolk until fragrant.
• Add the pumpkin, then curry leaves and chili padi.
• Add salt to taste
• The version in the picture has a little too much cooking oil, so with a little less oil it should be perfect – happy cooking!

This recipe was first published here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.

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