Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片

It is Chinese New Year's eve already!!

I have to apologize for not updating more often. Pre Chinese New Year is always the busiest month. Today I finally get to literally breath. I told myself I have to update this lovely blog. I know it is almost Chinese New Year. Therefore, I am issuing an easy yet popular recipe.

Salted Egg Yolk Cornflakes has been the current Chinese New Year snack for several years now. Then again, anything salted egg yolk has been a popular option. I personally find this Salted Egg Yolk Cornflakes a little rich, but that does not stop my little bosses from devouring it like no tomorrow.

Cooking this is pretty simple and you just need a few ready ingredients. Do pay attention not to put your fire too high as the egg yolks burn easily.

Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片 

Makes 1 medium tub

Ingredients

150g cornflakes (I use Kellog's)
50g salted butter
30g curry leaves
3 cooked salted egg yolks, mashed
4 bird's eye chilli (optional)

1 tbsp castor sugar or to taste


Cooking Instructions

1. Heat butter in a wok using medium heat.

2. Add in curry leaves (and cili padi) and saute until curry leaves becomes fragrant.

3. Add in mashed salted egg yolks and saute until it is fragrant. There should be a lot of bubbles. Becareful not to burn the egg yolks.

4. Add in cornflakes and sugar. Toss until all are combined. Remove from fire and spread it out on a baking pan. Bake at 180C for 8 to 10 mins to crisp up the cornflakes. Set aside to cool before putting into jars.