Pan Fried Pumpkin with Salted Duck Egg Yolk Sauce

Dear Kindness,

You have reached the 1st of the Pumpkin Recipe Series, and this classic Pan Fried Pumpkin with Salted Duck Egg Yolk Sauce with a twist is to die for, so I’m sharing it with you! This dish is comforting and satisfying, and easy to make! Follow along @milkofthykindness for the next series!

JUMP TO THE RECIPE HERE

Pumpkin/Squash and salted duck egg are a classic pairing in Chinese cuisines and they work so well because of the contrasting flavour and texture. The sweet and mellow pumpkin is complimented by the deep umami flavour of salted duck egg.  Every bite is complex and delicious. Yes, sweet and savoury is a big theme in Asian cuisines and it creates such a great appetite!


Although this dish is popular all over Asia, there is a slight difference in spices used in different regions. While Shaoxing wine and warm aromatics such as star anise, and Szechuan peppercorns are often used in the Chinese style of this dish, traditionally in South East Asia curry leaves and chillies are added to bring extra zings and kicks that can balance the egg’s umami and richness.

This recipe I’m sharing is an homage to the Chinese dish with my version of a Southeast Asian twist, with thinly ribboned kefir lime leaves, instead of curry leaves. Curry leaves can be pungent and too intense for my liking (plus harder to find). I love the brighter, citrusy and fresh nuance kefir lime leaves lend to the dish.

I appreciate that this robust, complex-tasting dish use only a few key ingredients! Garlic, chillies, kefir lime leaves, and of course cooked salted duck egg yolks. This dish is a steamed rice magnet as its richness is meant to be savoured with rice!

Note: You can buy kefir lime leaves, and pre-packed salted duck (egg yolks only) in the Asian grocery store ( normally in the refrigerated section). You need to steam the egg yolks for approximately 20 minutes so they can be mashed into smooth sand consistency for the sauce. Alternatively, you can also buy a whole salted duck egg ( the packaging will tell you whether it is cooked or not). You can separate the egg yolks from the cooked egg, and use it immediately for the recipe, or separate the uncooked egg yolks from the white and steam it before using.

Make sure to rib the Kefir lime leaves bones, and slice them thinly so the leaves are pleasant to eat.

Print

Pan Fried Pumpkin with Salted Duck Egg Yolk Sauce

Yield 2-3

M.Aimee (milkofthykindness)

Prep time

10 Min

Total time

10 Min

An Umami bomb side dish, that marries the sweetness of pumpkin flesh and tasty rich salted duck egg yolk-a classic pairing.

Ingredients

• 350 g of Japanese Pumpkin (Kabocha) Acorn Squash, Buttercup Squash
• 5 cooked salted duck egg yolks
• 2 red chillies
• 3 kefir limes leaves ( ribbed and ribboned)
• a pinch of salt
• a pinch of sugar
• a pinch of mushroom powder ( optional)
• 6 Tbsp of corn starch
• 1/3 tsp of baking powder
• a pinch of salt
• egg whites from 1 egg
• 1/2 cup of neutral oil for frying

Instructions

1. Wash and clean the pumpkin and remove bumps from the skin, I like to keep the skin on.
2. Cut the pumpkin and seed it, then slice the Pumpkin into a 1/2 inch thickness.
3. Drench the pumpkin into the beaten white egg and then toss it in corn starch and baking soda mix.
4. In medium heat, pour in the oil, and pan fry until all sides are golden brown and cook through about 3-4 minutes each side until fork tender, then set aside.
5. Remove most of the oil from the pan, and adjust the heat to low.
6. Toss the cooked salted duck egg, mashing them until they are as smooth and turned foamy (see video). Toss in the sliced garlic, ribboned kefir lime leaves and chillies.
7. Add sugar and salt to your preference, and mushroom powder ( if using) to adjust the flavour. When the sauce is ready, toss the pumpkin into the sauce and cover evenly. Turn off the heat, and plate. Serve as a side dish with a bowl of warm rice. Enjoy!

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