‘Dappo’ Salted Egg Paste

‘Dappo’ Salted Egg Paste is a ready to cook paste that many Malaysians look for when they wish to whip up an exotic salted egg dish for everyone to enjoy. It is flavoured with a strong aroma of Salted Egg Yolk and thus it makes the dish rich, velvety with a great umami punch. The cooking time has been made shorter and easier as no more hassle to separate and scoop out the yolk from the salted egg.

What is …?

Traditionally made salted egg are usually packed in a layer of salted charcoal paste which must be scraped and rinsed off before cooking. Curing process can last up to 18 days but the cured egg can only last about 40 days. Some store bought salted egg may be rotten. You will have to crack open the egg to check whether the egg is rotten or not before cooking.

Salted egg are rather inexpensive in Malaysia or any Asian countries and easily available. it is considered as a budget food item. Asians use salted egg as flavouring for appetizer, dessert, seafood etc. The salted egg gives taste, texture and colour to the dish.

Lets Make Asian Style Spicy Salted Egg Yolk Pasta

Ingredients:

• 1 cup of pasta of your choice (Follow the instruction on the packet and cook it Al Dante. Drain the water after cooking and let it cool down. Remember to save some of the water that the pasta was cooked in.)
• 5 prawns (Cleaned and deveined thoroughly. Pat dry on paper towel and leave it aside)
• 3 to 4 teaspoons of ‘Dappo’ Salted Egg Paste (Adjust to your preference)
• 1 to 2 bird’s eye chilli (Roughly chop them up. Use discreetly as it can get real spicy)
• 1 small onion thinly sliced
• 1 tablespoon butter
• Oil
• Cilantro for garnish

Method:

1. Pour some oil in a pan or wok and heat it up. Drop in the prawns and pan-fry on both sides until cooked. Remove the cooked prawns and leave on a paper towel.
2. In the same pan or wok where the prawns were pan-fried, add the onions and bird’s eye chilli and saute for a minute.
3. Add in ‘Dappo’ Salted Egg Paste and give a good mix.
4. Add in the prawns and mix thoroughly. Ensure that the prawns are coated with the yummy sauce.
5. Throw in the pasta and give a final mix.
6. If the pasta dish is to thick, add the pasta water you had saved earlier to thin it out.
7. Final touch add the butter to get the rich velvety look and the dish is now ready to be served.
8. Plate it up and garnish with cilantro. Serve immediately while it is still hot. Enjoy.

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