Duck Eggs in Dhal Gravy

Name: Duck Eggs in Dhal Gravy (Telur Itik Bersama Kuah Dhal)
Cuisine: Malaysian
Ingredients: Dried sour fruit (asam gelugor) 3 pieces; Dried anchovies (ikan bilis) 15 g (½ oz); Turmeric 3-cm (1½-in) knob, peeled; Store-bought coconut cream 500 ml (16 fl oz / 2 cups); Coconut milk 250 ml (8 fl oz / 1 cup), extracted from 1 grated coconut and 250 ml (8 fl oz / 1 cup) water; Duck eggs 3–4, hard-boiled and shelled; Salt to taste; Shallots 6, peeled; Dried chillies 20, soaked, seeded and drained

Telur Itik Bersama Kuah Dhal

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Dried chillies 20, soaked, seeded and drained
Shallots 6, peeled
Turmeric 3-

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Boil a pot of water and cook dhal for about 30 minutes until soft. Set aside.
Pound or grind dried chillies, shallots, turmeric and dried anchovies into a fine paste.
Put the paste into a pot together with dried sour fruit pieces and coconut milk. Bring to the boil.
Add in cooked dhal, coconut cream and salt. Add duck eggs to the sauce and coo