Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes
4 duck eggs
1 turmeric leaf (sectioned)
1 tbsp white vinegar
300ml thick coconut milk
3 shallots (sliced)
5 bird’s eye chillies (flatten)
1 tamarind slice
2 lemongrass (white part only) (flatten)
½ tsp turmeric powder
1 tsp salt
½ tsp sugar
- 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.
- Mix in vinegar, then gently break in duck eggs into the soup, and cook it until cooked through over medium heat.
- Add the coconut milk, turmeric leaf and seasonings, mix well, cook for another 5-7 minutes. Remove from heat, serve at once.