We know you must be missing ‘lauk kampung’, because we do too! This recipe has the perfect balance of spiciness and creaminess, which is then deliciously absorbed by duck eggs, oh so #sedaaap… Try this recipe tomorrow, you’ll love it!
|2 pc Big Green Chilli|
|4 pc Green Chilli Padi|
|1 pc Red Chilli Padi|
|8 clove Shallots|
|2 clove Garlic|
|1 inch Galangal|
|1 inch Turmeric (Fresh)|
|2½ cup Water|
|200ml Coconut Cream|
|1 pc Tamarind Slice (Asam Keping)|
|½ tsp Salt|
|1 pc Turmeric Leaf (thinly sliced)|
- Blend the green chillies, green & red chilli padi, shallots, garlic, galangal & turmeric together with ¼ cup water to form a paste.
- Pour paste into a wok & add ½ cup water. Cook for about 5 minutes on medium heat until the paste is cooked.
- Lower the heat, then add in the coconut cream & 1 cup of water. Increase the heat back to medium while continuously stirring the gravy for about 7-8 minutes until it starts to boil.
- Place the eggs one at a time into the gravy. (You can either crack the eggs directly into the wok or crack them into a ladle before lowering it into the wok). Pour in another ½ cup of warm water & let the eggs cook for 6-7 minutes, gently stirring the creamy mixture over the eggs to cook them evenly.
- Add in the tamarind slice & salt then gently mix well again. If your gravy is too thick, add another ¼ cup of water. Sprinkle in the sliced turmeric leaf then serve hot.