Opps.. it’s salted egg yolks again ! I hope everyone don’t get tired of seeing something “salted egg yolks” all the time yeah. Hahaha. I am really a hardcore salted egg yolk fan lor. Anything also can salted egg yolks right ! Coz I find that salted egg yolks itself is so cheap, like 4 for $2 ? But the dishes that you have outside that comes with salted egg yolks are often so expensive, especially those that are cooked with seafood. So I might as well cooked my own salted egg yolk dishes at home and even with seafood, I can jolly well save up quite a bomb. And what’s more, it’s rare to find places that offer salted egg yolks cuisines in generous portions, but if I were to prepare them myself, how many salted egg yolks you want also can leh !! Hahaha. You name it, I can cook it.
It’s the Squids/Sotongs in Salted Egg Yolk Custard Sauce this time ! The method is generally similar to that of the other salted egg yolk dishes, just that instead of the usual prawns or chickens, I had them replaced with squids and the addition of custard. The custard helps to add a milky flavor to the salted egg yolks, which make a compliment for each other with the sweet and savory taste. Another reason why I do so love salted egg yolks is that they present a very bright and lovely hue of golden colour after cooked and so are very photogenic dishes to begin with. Even without with garnish or many props, the dish looks so good and tempting just as it is.
Of course, all foods are to be taken well in moderation, even salted egg yolks ! Although you might seen me posting these dishes quite often, but the intervals between cooking each dish is very long. It’s like once in a month only. But due to some backlog, they are cramped all together during blog posting now. So it might seem that I have taken so much salted egg yolks within such a short period of time, but in actual fact it isn’t.
And guess what ? If you are a fast hands fast legs cook, this dish can be easily prepared in half an hour’s time too !
As you know, squids/sotongs contains squid ink which might be quite cumbersome to clean up, especially when they splatter onto your clothes. So I gotten my fresh squids/sotongs from PurelyFresh that came all clean up and very much ready for cooking. Hence, it eliminates the hassle of such tedious cleaning. I believe everyone who does cooking can feel my agonies. We all love the cooks but definitely not the cleaning !
It’s finally TGIF day !! Enjoy !!
- 250g squids (approximately 2 squids, cut into rings)
- 4 salted egg yolks (cooked and mashed)
- 1 tbsp custard powder
- 75ml milk
- 1 tbsp minced garlic
- 3 sprigs of curry leaves
- 2 chili padis, sliced
- some cooking oil
- some corn flour
- Heat up some cooking oil in a wok till hot. Coat the squids rings in the corn flour evenly and deep fried them in the hot oil till slightly golden brown. Drain and set aside.
- Combine the custard powder with the milk together and stir to dissolve the powder.
- Heat up a deep frying pan with 1 tbsp of cooking oil and add the minced garlic, curry leaves and chili padis and stir fried till fragrant.
- Add the deep fried squids, custard sauce and mashed salted egg yolks. Stir to combine the sauce and salted egg yolks evenly over the squids.
- Dish and serve hot !