Singaporean loves salted egg yolk with everything. Salted egg yolk sauce is very versatile and can be matched with any proteins or carbo. Salted egg yolk sauce is made from duck egg yolks only and you have to discard the whites away. I usually keep it for steaming with minced pork or mix it in with eggs to make a steamed egg dish. Some people like their porridge with cooked salted egg too. The combination of salted egg yolk sauce with pumpkin is heaven as the saltiness of the sauce compliment the sweetness of the pumpkin. If you doesn't like pumpkin, you can simply replace it with tofu, chicken, seafood such as prawns and squids. It is so easy to cook and only takes you 10 minutes to serve out this dish! If you doesn't have an air fryer at home to air fry the pumpkin, you can bake them in the oven too. This is a healthier version as deep frying of the pumpkin is replaced with air frying or oven bake. If you prefer the traditional method of deep frying the pumpkin, you can do so too. Here is my version of Salted Egg Yolk Pumpkin! Enjoy!
Cut the pumpkin into cubes. Toss pumpkin with some oil.
Put pumpkin in air fryer and air-fry for 10 minutes at 180C.
In a heated pan, add butter in and sauté with garlic for a minute.
Add in curry leaves and chilli padi and fry until fragrant.
Add in the mashed salted egg yolk. Cook until the mixture became foamy.
Add in the milk. Toss in your pumpkin cubes.
Give it a good toss and make sure the pumpkin cubes are evenly coated with sauce.
Serve with rice!
If you don't really like pumpkin, you can replace it with tofu or other proteins. If you are using salted egg yolk powder instead, replace the 3 egg yolks with 2 tbsp of salted egg yolk powder. If you are interested in learning more about how to make other salted egg yolk recipes you can sign up for our Singapore Cooking Classes!