Salted Duck Eggs Yellow Curry (Gulai Lemak Telur Masin)

Salted duck eggs is one of the chinese preserved food that’s loved by many. I usually plain boil the eggs as a side dish for rice, sambal belacan,salad herbs and other curries. Gulai Lemak Telur Masin is another way you could cook this salted eggs. The coconut milk added to the curry somehow tones down the saltiness of the eggs. And you’ll barely notice the extra saltiness when they’re cooked.An ingredient that compliments this dish is the belimbing buluh (Bilimbi). I call it the starfruit babies because they’re tiny and so cute! See the greenish thing floating in the bowl? yea, that’s it.The sour taste of this fruit just give this creamy, salty, spicy curry some kick! Here’s the recipe:

Serves 4:

  • 4 salted eggs
  • 5 shallots
  • 10-15 cili padi (bird’s eye chilies) *use less if you can’t handle the heat!
  • 1 inch turmeric OR 1 tsp turmeric powder
  • 1 lemon grass, lightly smashed
  • 1 1/2 cup cup coconut milk
  • 1 cup of water
  • a handful of bilimbi, cut length wise
  • A piece of dried tamarind
  • Salt to taste
How to:
Pound or Blend shallots, cili padi, and turmeric into a paste. Add to pot along with other ingredients except the eggs and bilimbi.
Cook and stir frequently until it’s almost boiling.Add the bilimbi . Lower down the heat and break the eggs to poach one by one.
Leave them to boil for a minute and stir them gently just to avoid the eggs from sticking to the bottom of the pot. Serve with warm jasmine rice.

 

 

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