
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to porridge or cooked with other foods as flavouring. The orange red yolk is rich, fragrant and less salty compare to the whites portion.

Ingredients: (serves 2)
1 Tube of Egg Tofu10 - 15 Curry Leaves
Egg Yolk Coating:
1 Cooked Salted Egg Yolk, mashed
1 Small Red Onion, cut into wedges
10g of Unsalted Butter
1 Teaspoon of Olive Oil
2 Tablespoons Of Cornflour
1 - 2 Sprig Extra Curry Leave
Tip:
~ Remove the outer soil from the salted egg, carefully scrub and rinse well. Cooked it in a small saucespan half filled with water on medium low heat for about 10 minutes. Remove, shelled and take out the salted egg yolk. OR
~ Alternatively, break the uncooked salted egg and remove the yolk and steamed it for 8 minutes before mashing.

Method:
1. Slice tofu equally into 8 pieces of the same thickness.2. Gently coat it with some cornflour and shake off the excess.
3. Pan-fry the tofu with 1 tablespoon of oil till golden brown and crisp on both side, remove and drain well.
4. Use the remaining oil from the pan, saute the 10 - 15 curry leaves using low heat till crispy and drain well. (you have to do this fast as the leaves tends to get burnt very quickly)
5. With the same frying pan, add in butter and olive oil and simmer on low heat till butter melt before adding in the onion and sprigs of curry leaves. (if you prefer something spicy, you could add in a few slices of cut chili at this stage)
6. Continue to saute the mixture on low heat till the onion begin to soften, stir in the mashed salted egg yolk and give it a quick stir till the well combined.
7. Slowly toss in the tofu, swirl the pan to coat tofu evenly with the salted egg sauce.
8. Discard the sprigs of curry leaves and serve the golden tofu with crispy curry leaves as garnish.

This sounds great, I have never thought of this before. Thanks for sharing this wonderful recipe :)!
ReplyDeleteLooks delicious and I bet it smelled great.
ReplyDeleteLooks very delicious
ReplyDeleteCooking Gallery, Little Corner and Jeannie, this is very easy to prepare u can try it out too :)
ReplyDelete