Masak Lemak Telur Itik (Duck's Eggs Cooked in Cocunut Milk)

"If you noticed lately I have been giving rather a lot of recipes from the state of Negeri Sembilan. It’s my heritage, and I’m proud of it. Negri Sembilan dishes are sooo easy to make but it can be fiery.Though easy to make, it does take a longer time to cook because of the simmering. If allowed to boil over, the coconut milk will separate into water and cream and the dish is spoiled. So be careful with this.   Go cautiously with the bird’s eye chillies. Though I’m from Negeri Sembilan, I can’t take fiery dishes so I usually take the middle path. Middle path shoud be around 20-25 of the chillies. For those of you who pride yourself for being adventurous please be my guest and test out your endurance factor."

MASAK LEMAK TELUR ITIK 

( DUCK’S EGGS COOKED IN COCONUT MILK)

Ingredients

5 duck’s eggs

20 bird’s eye chillies

1 inch fresh turmeric

3 cups coconut milk

A bunch of tapioca leaves ( pluck the shoots. Twist it into a knot and boil till tender)

1 stalk of lemon grass ( crushed)

Salt to taste

Method

1.      Blend the fresh turmeric with the chillies. Put them in a pot with the coconut milkand the crushed lemon grass . Cook on slow fire. Again never let it boil over.

2.      When bubbles appear, put in the duck’s eggs one by one. To be safe, crack the eggs in a separate bowl. You never know if any of the eggs are bad.

3.      Be careful when stirring, usually I only stir the top of the gravy. We do not want the eggs to break.

4.      Put in the boiled tapioca leaves and let it simmer further for 10 mins. Season with salt.

5.      You can substitute the tapioca leaves with belimbing /balacas