Salted Egg Pumpkin

Ingrédients

• 500 g pumpkin (cut into thick matchsticks)
• 1/2 tsp salt
• 1/4 cup cornstarch
• 1 cup oil
• 2 cloves garlic (finely minced)
• 3 salted egg yolks (cooked)

Préparation

1. 1

   --- Steps ---

2. 2

   Place pumpkin on a plate, sprinkle salt, toss to coat & set aside for 15 mins.

3. 3

   Crush yolks with a fork in a small bowl.

4. 4

   Drain liquid from the pumpkin, add cornstarch & toss to coat evenly.

5. 5

   Heat oil in a pot over medium high heat until hot, fry pumpkin in batches until they become crispy & cooked through (abt 5 mins)

6. 6

   Remove from heat & transfer into a plate lined with paper towels to absorb excess oil.

7. 7

   Remove oil from pot, leaving only 1 tbsp behind, reduce heat to medium low, add garlic & fry until fragrant.

8. 8

   Add crumbled yolks, cook & stir until it is thick & foamy but not browned.

9. 9

   Add pumpkin back in, stir well until evenly coated.

10. 10

    Transfer onto serving plate, garnish with chopped parsley, chilli flakes (optional) & serve immediately.

11. 11

    --- Steps To Make Steamed Tofu ---

12. 12

    Slice tofu into 1/2 inch slices of desired shape, place on heatproof plate & steam for 5 mins.

13. 13

    Meanwhile, heat oil in a pan on medium high.

14. 14

    Add garlic & fry till fragrant.

15. 15

    Add mushrooms & cook for 10 mins, add soy sauce & cook for another 2 mins.

16. 16

    Place soy sauce mushrooms on top of steamed tofu, sprinkle with sliced chillies, scallion & sesame oil.