Ark-Neng Lemak (Duck Eggs in Sour Coconut Cream)

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes

Ark-Neng Lemak (Duck Eggs in Sour Coconut Cream)

Ingredients A:

4 duck eggs

1 turmeric leaf (sectioned)

1 tbsp white vinegar

300ml thick coconut milk

500ml water

Ingredients B:

3 shallots (sliced)

5 bird’s eye chillies (flatten)

1 tamarind slice

2 lemongrass (white part only) (flatten)

Seasoning:

½ tsp turmeric powder

1 tsp salt

½ tsp sugar

Preparation Instructions:

  1. In a pot, add water and the ingredients B, bring to boil over high heat. Once boiled, reduce to medium heat and let it simmer for 10 minutes until aromatic.
  2. Mix in vinegar, then gently break in duck eggs into the soup, and cook it until cooked through over medium heat.
  3. Add the coconut milk, turmeric leaf and seasonings, mix well, cook for another 5-7 minutes. Remove from heat, serve at once.

 

 

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