Salted Egg Yolk Cookies


85 g butter
2 salted egg yolk (steamed till firm)
125 g cake flour/plain flour
10 g potato starch flour/cornflour
30 g icing sugar
30 g milk powder
1/2 tsp baking powder

2 tbsp sesame seeds – for decorations
1 egg yolk – for egg wash

1) Pre heat oven to 165 C.
2) Cream the butter, icing sugar and salt till light and fluffy. Sift in all the flour (cake flour, potato starch flour, milk powder) fold well with a spatula to mix well.
3) Stir in the mashed salted egg yolks and use hand to knead to form a soft dough (do not over knead). Wrap dough in cling wrap and put in the fridge for 30 minutes.
4) Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and put back to fridge for 5-10 minutes to harden, before cutting them into shapes using your desired cutter.
5) Brush cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15-20 minutes or until golden brown.
6) Cool down cookies completely before storing into an airtight container

Salted Egg Chicken With Sweet Potato

Salted Egg Chicken With Sweet Potato.jpg

400 g chicken breast meat – sliced to your preference
2 small tau kua – cubed
2 sprigs curry leave
1 tsp minced garlic
4 -5 chilli padi – sliced
120 g sweet potato puree (steamed and mashed)
4-5 salted egg yolks (steamed and mashed)
100 ml evaporated milk
1 tsp sugar
1/2 tsp salt
2 tbsp butter/margerine
1 tbsp oil

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp corn flour

Batter for chicken/tau kua
1 egg
1 tsp baking powder
2 tbsp oil
31/2 tbsp rice flour
1 tbsp corn flour
1/4 tsp salt
180 ml water

1) Marinade chicken meat with seasoning ingredients for 20 minutes.
2) Dip meat/tau kua in batter and deep fry till crisp and golden brown. Drained and set aside.
3) Heat oil and saute salted egg yolk till foamy, add in minced garlic and fry till fragrant. Dish up and set aside.
4) Heat wok, add butter/margerine, curry leaves, chilli padi, fry till aromatic, add the fried golden egg yolk and stir fry briefly over low heat. Add in sweet potato puree and evaporated milk. Stir to mix well and bring to a slight boil.Lastly add in the fried chicken meat and tau kua and toss briskly to let it coat well with the salted egg and sweet potato sauce.
5) Serve hot.

Salted Egg Yolk With Chicken & Yam

Salted Egg Yolk With Chicken.jpg                                             Salted Egg Yolk With Chicken Breast Meat

Salted Egg Yolk With Yam.jpg                                             Salted Egg Yolk With Yam

1/2 yam – cut into strips (21/2 inch in lenghtwise)
500 g chicken breast meat – cut into bite size
1 tsp of salt
1 tsp of pepper
1 egg white
2 tbsps corn flour
3 sprigs curry leaves

Sauce Ingredients
5 cooked salted egg yolks – mashed
1 tsp chicken powder
3 tbsp butter
6 chilli padi – sliced thinly
3 cloves garlic – minced
11/2 tsp sugar
Salt to taste
100 ml evaporated milk
1 tsp curry powder (optional)

1) In a mixing bowl, combine salt, pepper, corn flour and egg yolk and mix evenly, marinate chicken meat and yam separately for 20-30 minutes.
2) Heat oil in a wok and deep fried chicken and yam till crisp and golden. Drained and set aside.
3) Remove any access oil from the wok. Melt the butter and add garlic, curry leaves, curry powder (optional) and chillies. Stir fry till aromatic, add in egg yolk and milk. Stir rapidly in a circular motion until well mixed. Season with salt, sugar and chicken powder. Turn heat to high and cook until,very bubbly, add in chicken and yam and toss well to well mixed.
4) Dish out and serve hot.