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Kam Heong Crispy Lotus Root With Salted Egg Yolk

by Che-Cheh on July 22, 2011 27,460 views

in Chinese, Side Dish, Snack, Vegetable

I am fascinated with anything that has to do with salted duck egg because I heart this sinful and yet irresistible golden egg. Fried prawn with salted egg, fried crab with salted egg, fried pumpkin with salted egg and the list goes on… you name it I heart it. Lucky for me, the May-June issue of Flavors magazine featured a couple of recipes using salted duck egg (yipeeaiooo). The mag also includes 2 methods for preserving duck eggs.

I choose to cook lotus root with salted egg yolk since I think it’s a pretty interesting dish. Half way down the road (frying lotus root), I was getting ready to curse this mag because there’s no way I could obtain nice golden chips like in the recipe photo. Ahh but I did achieved a slightly ‘browned-golden’ chips after the finale. I am satisfied.

Kam Heong Crispy Lotus Root with Salted Egg Yolk

Hands off! This is mine. :P

Let’s start!

First thing first, let’s prepare salted egg yolk. Refer to this guide on how to clean salted duck egg.

Crack Salted Duck Egg Into A Bowl

Crack salted egg into a bowl.

Scoop Salted Egg Yolk With A Spoon

Scoop out the yolk with a spoon.
As you can see the egg white in the bowl is not clear and translucent. That’s because it’s not fresh. But it’s not rotten though for there are no unpleasant smell there. Good thing is I only need the yolk.

Salted Egg Yolks

There you go. Four lovely golden eggs.
Steam them for 7 minutes.

Mash Steamed Salted Duck Egg While Hot

Mash yolk with a fork while its hot.
Put them aside.

Next, let’s prepare curry leaves.

Pluck Curry Leaves

Umpph this is not a healthy looking curry leaves (dried up). I stored ‘em too long in the fridge (same goes with my salted eggs). Still they can be eaten. :) Anyway to quickly pluck the leaves, place fingers at the end of the branch and swipe fingers along it. Remember to clean them beforehand.


Besides butter, here are the other 3 ingredients needed to make kam heong dish.

The word ‘kam heong’ means ‘golden fragrance’ in Chinese and perfectly describe this dish of golden salted egg yolks and fragrant curry leaves, butter, garlic and chilies. ~from Flavours magazine

Now in a saucepan,

Add Rice Vinegar To Water

Add water and rice vinegar. Bring it to boil.

While the saucepan is heating up, let’s prepare lotus root.

Slice Both End of Lotus Root

First, chop off both end of lotus root.

Peel Lotus Root Skin

Next, peel the lotus root skin.
Clean lotus root under running water.

Slice Lotus Root

Now slice lotus root thinly (~about 2-3mm).

Blanch Lotus Root Slice

Once water+vinegar solution is boiling, blanch lotus root slices for 5 minutes.

Reason for adding rice vinegar to lotus root is to prevent browning.

Since I have to 2 lotus roots to make up the 500g, I slice the first lotus root and while blanching it, I proceed with slicing the second lotus root. This proof to be time-saving. And also the water+vinegar solution is just enough for half of it. So it’s a win-win situation.

Use a strainer to collect the blanched lotus root slices.

Pat Lotus Root Slice Dry With Kitchen Towel

Now pat ‘em dry with kitchen towel. Hard work here. Haha
The slices are a little gummy/sticky. Also please be careful while handling them because they are fragile after blanching.

Coat Lotus Root Slice With Tapioca Flour

Next coat lotus root slices with tapioca flour.

Crispy Lotus Root

Deep fry them in hot oil until golden brown.
Ohh this is the part where you have to be careful BECAUSE you will start munching at these chips. Hehehe

Add Oil & Butter

In a wok over medium heat, add oil and butter.

Now add garlic, chilies and curry leaves and fry until fragrant. Next mix in salted egg, sugar and salt. Lastly add lotus root chips and toss to coat in the mixture.

No photos here as I need to act really fast!

Since my wok is very heavy, I’m unable to do the tossing action like those restaurant cooks (hahaha). I use my wok spatula to do the job. Make sure you really toss/mix all the components well. Finish!

Kam Heong Crispy Lotus Root with Salted Egg Yolk

Lovely, crispy, fragrant and a lil’ spicy… got (ada) OOMPH!!!
My parents said ho chiak (delicious).

Make sure you eat the chips together with curry leaves and chili.
Add more bird-eye chilies if you’re a spicy person.

Kam Heong Crispy Lotus Root with Salted Egg Yolk

This dish is a perfect snack and side dish for all occasion. Try it.

Print This Recipe Print This Recipe
Kam Heong Crispy Lotus Root with Salted Egg Yolk
Adapted from Flavours magazine (May-June 2011)
Serves 2-3

Lotus root chips
500ml water
4 tablespoons rice vinegar
400g lotus root, peeled and thinly sliced (I use 500g lotus root)
tapioca flour to dust
vegetable oil for deep frying

1 tablespoon vegetable oil
40g butter
2 cloves garlic, chopped
10 bird-eye chilies, chopped
15g curry leaves, cleaned (I use 10g leaves)
4 salted egg yolks, steamed for 7 minutes and mashed while hot
1 teaspoon sugar
1/4 teaspoon fine sea salt

To prepare lotus root chips:
1. Bring water and vinegar to boil and blanch the lotus root slices in the solution for 5 minutes; drain and pat dry with kitchen towels.
2. Coat lotus root with tapioca flour, shaking off excess, and deep fry in hot oil until golden brown.

To finish:
1. Heat a wok over medium heat and add oil and butter.
2. Fry garlic, chilies and curry leaves until fragrant, then mix in salted egg yolks, sugar and salt.
3. Add the lotus root chips and toss to coat in the mixture.

{ 18 comments… read them below or add one }

jfook July 22, 2011 at 10:58 am

omg looks really good…


Che-Cheh July 22, 2011 at 9:21 pm

Wait till you taste it. :)


smallkucing July 22, 2011 at 11:33 am

Seems a lot of work but the end result looks great!


Che-Cheh July 22, 2011 at 9:23 pm

Drying lotus root slices took quite some times. Other than that it’s pretty fast.


ken July 22, 2011 at 5:13 pm

u surely take good shots throughout the preparation of the dish.. nice :)


Che-Cheh July 22, 2011 at 9:26 pm

I still have tonnes to learn for taking good pictures. It was hard work snapping and cooking at the same time.


Thristhan July 22, 2011 at 5:21 pm

It’s so easy to follow your cooking steps. I’m inspired each time I see a new recipe from you. Keep up the great work.


Che-Cheh July 22, 2011 at 9:27 pm

Hey thanks. Do you cook?


Nava Krishnan July 22, 2011 at 5:27 pm

Its lovely and lotus root is so healthy, contains so much fiber and what more with all the other ingredients added inside.


Che-Cheh July 22, 2011 at 9:34 pm

Yeah beautiful components join together into a yummylicious dish. :)


Pierre July 22, 2011 at 6:17 pm

Ow Amy! You are a truly awesome cook!
I knew it. Stop hiding! ;)
If you think you aren’t, you definitely have the ‘touch’ and the ‘talent’. You simplicity to cooking things are divine.
Definitely enticed and inspired by the curry leaves, chili padi (cabe rawit), and garlic photo. I think when I get back to Jakarta, I should attempt to do salted duck egg a little fun.


Che-Cheh July 22, 2011 at 9:37 pm

Me not awesome unfortunately. Just following recipe lo. :P
Unlike you who is a SUPER AWESOME cook!
Can’t wait to see what you’re going to do with the salted duck egg.
Hey cabe rawit is a cute name.


leaf (the indolent cook) July 22, 2011 at 9:27 pm

This sounds fantastic! I love lotus root and salted egg yolk. Can’t go wrong with this dish!


Che-Cheh July 22, 2011 at 9:38 pm

Hi, Thanks for dropping by. Do try it if you have a chance.


Xiaolu @ 6 Bittersweets July 24, 2011 at 11:17 pm

Beautiful! And the flavors sound very intriguing :).


Che-Cheh July 25, 2011 at 5:28 pm

Do try it ya. My mom is asking me to cook this dish again. :)


Swee san July 26, 2011 at 6:33 pm

Oh yum.. Send some over pleaseeeeeee :)


Che-Cheh July 26, 2011 at 9:19 pm

Hehe sudah habis. Couldn’t stop snacking at it.


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