Salted Egg Pumpkin

Ingredients

500 g pumpkin (cut into thick matchsticks)1/2 tsp salt1/4 cup cornstarch1 cup oil2 cloves garlic (finely minced)3 salted egg yolks (cooked)

Steps

Place pumpkin on a plate, sprinkle salt, toss to coat & set aside for 15 mins.Crush yolks with a fork in a small bowl.Drain liquid from the pumpkin, add cornstarch & toss to coat evenly.Heat oil in a pot over medium high heat until hot, fry pumpkin in batches until they become crispy & cooked through (abt 5 mins)Remove from heat & transfer into a plate lined with paper towels to absorb excess oil.Remove oil from pot, leaving only 1 tbsp behind, reduce heat to medium low, add garlic & fry until fragrant.Add crumbled yolks, cook & stir until it is thick & foamy but not browned.Add pumpkin back in, stir well until evenly coated.Transfer onto serving plate, garnish with chopped parsley, chilli flakes (optional) & serve immediately.

Steamed Tofu With Mushrooms

1 block soft to medium firm tofu250 g mushrooms (sliced)2 tbsp oil3 cloves garlic (minced)3 tbsp soy sauce1 fresh red chilli (sliced)1 tbsp scallion (chopped)1 tsp sesame oil

Steps To Make Steamed Tofu

Slice tofu into 1/2 inch slices of desired shape, place on heatproof plate & steam for 5 mins.Meanwhile, heat oil in a pan on medium high.Add garlic & fry till fragrant.Add mushrooms & cook for 10 mins, add soy sauce & cook for another 2 mins.Place soy sauce mushrooms on top of steamed tofu, sprinkle with sliced chillies, scallion & sesame oil.

For The Chinese Cabbage With Goji Berries,

simply heat 1 tbsp of oil, add minced garlic (3 cloves) & sliced onion (1 medium) & fry till onion turns translucent.Add sliced carrots (1 medium), cook for 2 mins & add sliced Chinese/napa cabbage (3 cups).Cook for 2 mins then add 2 tbsp soy sauce, 2 tbsp of Goji berries & 1/4 tsp ground white pepper.Cook till cabbage has reached desired doneness.Remove from heat & serve immediately.