Recipe: Kam Heong Lotus Root with Salted Egg Yolk

by Mummy's Kitchen

The first thing that comes to my mind when I see lotus roots in the market is to make Lotus Root Soup, how about you? It has never occurred to me to bring lotus root and salted egg yolk together to make this yummy and interesting dish until I came across this recipe from Flavours.

The word “Kam Heong” (in Cantonese) literally means Golden Fragrance. This dish is flavoured so richly with the salted egg yolks, curry leaves, butter, garlic, and chillies. It is so irresistible! The process for cooking this dish is a little tedious but if you like lotus roots and salted egg yolk like us, it is worth giving it a try!!

If you like this recipe, be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 4 persons

Ingredients:

1 tablespoon vegetable oil

60g butter

2 cloves garlic, chopped

8 to 10 bird-eye chilies, chopped

20 curry leaves, cleaned

5 salted egg yolks, steam for 7 minutes and mash while hot

1 teaspoon sugar

¼ teaspoon fine sea salt

For the Lotus root chips

500ml water

4 tablespoons rice vinegar

500g lotus root, peeled and thinly sliced

Tapioca flour to dust

Vegetable oil for deep frying

Method:

Prepare lotus root chips:

  1. In a large saucepan, bring water and vinegar to a boil.
  2. Blanch lotus root slices for about 5 minutes.
  3. Drain it and pat them dry with kitchen towels.
  4. Cover lotus root with tapioca flour and shake off the excess.
  5. Deep fry them in hot oil until golden brown.
  6. Dish out and set aside.

Finishing touch:

  1. Over medium heat, add oil and butter in a wok.
  2. Add in the garlic, chilies and curry leaves. Stir fry until fragrant.
  3. Next add in the salted egg yolks, sugar and salt. Mix well for a minute.
  4. Lastly, put in the lotus root chips and coat well.
  5. Dish out and serve immediately.

Notes from Mummy’s Kitchen

  1. You may add in more chillies if you like the dish to be spicier.
  2. I used the dish as one of my main dish for dinner, but you can also serve it as a snack.
  3. You may keep your salted egg whites and use them to cook other dishes.
  4. Recipe adapted from Flavour magazine.

If you enjoyed this video, don’t forget to subscribe to our YouTube Channel so that you get notified when the next episode comes out!

Tags:             
Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

Leave a Reply