I had this dish a month ago in a restuarant at Simpang Rengam when my extended family celebrated my mother-in-law's 89th birthday. We liked this dish as it has both the flavours of the salted egg yolk and the natural sweetness of the pumpkin.
I know that salted egg yolk is not healthy, but eating this once in a while should not be too bad for the body.
300 g pumpkin (without skin), cut into 1.5 cm x 4 cm pieces
5 pieces of salted egg yolk, steamed and mashed
some plain flour for coating
1) Blanch pumpkin in boiling water and dish up when the water boils.
2) Drain the coat blanched pumpkin with plain flour.
3) Heat up a non-stick frying pan with little oil, Pan fry the pumpkin till crispy and then dish up.
4) Leave some oil on the same frying pan. Over a low flame, stir-fry the mashed salted egg yolks till it bubbles and eventually becomes drier (make sure it does not get burnt). Throw in the pumpkin and toss till every piece is coated with the salted egg yolk.
5) Dish up and serve.