Originative in China, all Malaysians (not just Chinese Malaysians) are seemingly obsessed with Salted Egg.
They boil the eggs to serve as a salty condiment to rice dishes such as Nasi Kandar and Nasi Kerabu. They grate the yolks into batter to coat deep-fried chicken, squid and whatever else is lying around. There are even cafes that do Salted Egg Croissants, creamed into a custard filling.
This was a natural recipe development for me. Take something very Malaysian and fuse with something familiar.
They might be a little difficult to get a hold of outside of Asia, however a good Chinese Supermarket will have them. If not the recipe is incredibly easy (think egg + salt) and a recipe will be easy to come across on t’internet.
1 Large Cauliflower
3 Salted Eggs
Small handful of Curry Leaves
Preheat the oven to 200C.
If not cooked, boil the salted eggs for 6 minutes and cool in water.
Cut the Cauliflower into florets and slice the tender portion of the stem (it should be a crime to throw this away!) Place in a roasting tin and drizzle with a small amount of neutral oil (I used rapeseed) and roast for 30-40 minutes, or until browned and crispy.
Melt the oil until foam forms and fry the curry leaves for 2 minutes, until a little crispy. Grate in the salted egg yolks and mix together (reserve the egg whites for a salad, or to eat with rice and curry).
Mix together and then toss with the cauliflower to coat.