The second ingredient I’ve chosen from CAI’s omakase box is the Butternut (Ishikawa).
Beautiful shade of orange.
Butternut, also known as Butternut Squash, is high in B-carotene, Potassium and Dietary Fibre, Butternut prevents cold and infectious diseases, cancer, high blood pressure and skin problems. Taste wise, Butternut have a smooth texture with a nutty flavor. Although they are good for making soup, they are also perfect for stir-fry or deep fry.
Use a vegetable peel to remove the skin.
The use of salted egg in food is so common these days, you could literally coat this highly addictive sauce with everything. This Salted Egg Golden Butternut is an adaptation from the popular Zi Char dish – Salted Egg Pumpkin (“Cook like a Chef by Chef Chay” ) found commonly in Zi Char stalls or Seafood restaurants. Zi Char stalls are usually no frills kind of eateries, known for dishing out wide variety and wallet-friendly Singapore home-style food.
This Salted Egg Golden Butternut receives so many compliments from my taste testers, I’m really eager to share it with everyone. This dish tastes best when serve immediately and in order for the butternut to remain crisp, you have to refry the pumpkin twice to remove excess oil. Also, to avoid that sandy mouthfeel in the salted egg yolk sauce, you must have the patience to cook the salted egg yolks over low heat till foamy before coating them onto the fried butternut.
Ingredients:
350 g butternut – pared off skin, seeds removed, sliced
1 sprig curry leaves – rinsed and use only leaves
½ fresh red chili – slice into rings
4 salted egg yolks
1 tbsp butter
Cooking oil
The line up.
Coating:
A: 2 tbsp corn flour
B: 2 tbsp corn flour + 2 egg whites – stir well until lump free
Seasoning:
½ tsp chicken stock granules
1 tsp sugar
Mix the seasoning together.
Serves 4
Cover and steam egg yolks over rapid boiling water for 25 mins.
While still warm, mash well and set aside.
Coat butternut with coating A.
Remove seeds.
Slice into 1-cm thickness.
In a large wok or skillet, add oil until it covers 1/3 of the base and heat to until 170°C/340°F.
Roll butternut in coating B and gently add into the hot oil.
Coating B: beat egg whites and corn flour together until lump free.
Deep-fry until light golden brown and remove onto paper towel.
Reheat oil and fry them once more at high heat for 1 -2 mins, until a deeper golden color is formed.
Drain and set aside.
In a clean wok, heat butter and add in egg yolks. Using low heat, keep frying until bubbles formed.
Add in curry leaves, seasoning and fry until aromatic.
Add in butternut, red chili and toss well.
Serve warm.
- 350 g butternut – pared off skin, seeds removed, sliced
- 1 sprig curry leaves – rinsed and use only leaves
- ½ fresh red chili – slice into rings
- 4 salted egg yolks
- 1 tbsp butter
- Cooking oil
- Coating:
- A: 2 tbsp corn flour
- B: 2 tbsp corn flour + 2 egg whites – stir well until lump free
- Seasoning:
- ½ tsp chicken stock granules
- 1 tsp sugar
- Cover and steam egg yolks over rapid boiling water for 25 mins.
- While still warm, mash well and set aside.
- Coat butternut with coating A.
- In a large wok or skillet, add oil until it covers ⅓ of the base and heat to until 170°C/340°F.
- Roll butternut in coating B and gently add into the hot oil.
- Deep-fry until light golden brown and remove onto paper towel.
- Reheat oil and fry them once more at high heat for 1 -2 mins, until a deeper golden color is formed.
- Drain and set aside.
- In a clean wok, heat butter and add in egg yolks. Using low heat, keep frying until bubbles formed.
- Add in curry leaves, seasoning and fry until aromatic.
- Add in butternut, red chili and toss well.
- Serve warm.
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